Chewy tahini & almond cookies

Chewy tahini & almond cookies

By
From
The Yoga Kitchen
Makes
10
Photographer
Lisa Cohen

These cookies hit the post-exercise spot every time! They take no time to make and can be kept for up to a week without drying out. The moment I unlocked the versatility of tahini and its smooth texture these cookies were born. Tahini comes in both, light and dark varieties and is packed with calcium, which supports bone structure and strength.

Ingredients

Quantity Ingredient
220g ground almonds
1/2 teaspoon sea salt
1 teaspoon gluten-free baking powder
200g raw honey or coconut nectar
200g tahini paste
2 tablespoons vanilla extract
raw pistachios, roughly chopped, to decorate

Method

  1. Preheat the oven to 170°C. Line 2 baking trays (baking sheets) with baking paper (parchment paper) or patisserie mats.
  2. Place the ground almonds, salt and baking powder in a large mixing bowl. In a small saucepan, mix together the honey, tahini and vanilla. Place the saucepan over a medium–low heat and stir until combined and the mixture has begun to thin a little.
  3. Pour the contents of the saucepan into the dry ingredients and stir together to form a dough. The dough should come together in your hands quite easily and feel quite warm and soft. Allow the mixture to stand for 10 minutes to cool and firm slightly.
  4. Roll the dough into 2.5cm balls then place them at 5cm intervals on the prepared baking trays as the cookies will spread during baking.
  5. Using a fork gently flatten the balls, then add a few roughly chopped pistachios to the centre of each.
  6. Bake for 8–10 minutes or until lightly browned round the edges. The cookies should feel soft while warm but will harden. Wait until the cookies have completely cooled before removing from the baking trays. Store in an airtight container.
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