Healthier Tahini and Almond Cookies

Gluten free, refined sugar free, dairy free and packed with natural sources of protein and energy.

This recipe has quickly become one of my go to bakes for elevenses or to grab a couple when I am on the go.

Ingredients

Wet Ingredients

1/4 cup Tahini (or pretty much any other seed or nut butter)

1/6 cup Honey (or other natural liquid sweetener)

1 Egg

1 tsp Vanilla Extract

Dry Ingredients

3/4 cup Almond Flour/Ground Almonds

2 tbsp Coconut Flour

1/2 tsp Baking Soda

1/4 tsp Salt

Topping/Coating

1/4 cup Crushed Almonds / Flaked Almonds / Sesame Seeds

Pre-heat the oven 180 degrees. Line baking sheet with baking parchment. You may need 2 baking trays.
In a medium bowl, mix together the tahini and honey.
Add the egg and vanilla and mix/whisk until combined.
Mix all the dry ingredients in a separate bowl. Add dry to wet.
Rest for 5 minutes.
Spoon tablespoon sized balls into a bowl of your chosen topping/coating and roll the balls around until they are covered.
Then roll in your hands to make a more precise ball.
Flatten them slightly to 1.5cm in height and place on the baking tray. They will spread a little, and the tops should crack.
Bake for approx. 12 mins, rotating the pan half way through the bake. Until golden and the tops have small cracks.

You can use an alternative liquid natural sweetener, such as Agave or Maple.

Pretty much any nut or seed butter can be used in place of Tahini, but I just love Tahini.

If you can’t get hold of Coconut Flour, then replace with more almond flour or you could use rice or oat flour instead.

Almond flour is the same as Ground Almonds.