Tahini Almond Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
Like halva these cookies are made from sweetened sesame. These tahini cookies are gluten free, suitable for vegan or paleo tribes and are delicious!
  • 135g ground almonds
  • 1 teaspoon baking soda
  • 150g maple syrup or honey
  • 120g tahini
  • 1 ½ Tablespoon olive oil
  • ½ teaspoon vanilla extract
  • 16 whole almonds for topping
  1. Preheat oven to 180 C
  2. In a large bowl, combine ground almonds and baking soda. In a smaller bowl, weigh and stir together maple syrup, tahini, oil and vanilla. Pour the wet ingredients into the dry, stir well, then use your hands to bring it together into a ball of cookie dough. The dough should be fairly stiff, not sloppy.
  3. Form the dough into 4-5cm inch balls using your fingers, or a small ice-cream scoop to portion it and place on a parchment lined baking tray. Flatten the dough balls with a fork and top with a whole almond. Bake for 10-12 minutes until lightly browned. They will still be soft and harden as they cool. Cool on a wire rack.
The cookies can be stored in an airtight container for a few days, but are best eaten fresh or within a day.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/tahini-cookies/