Indy Power sweet-tasting tahini cookies
Sweet-tasting tahini in this simple recipe is sure to satisfy your inner cookie monster.
Tahini Cookies: Two Ways
These are so irresistible to me. I absolutely love tahini in desserts and these cookies just have the best flavour and such a moreish texture. The edges are crisp while the centre is chewy and the sweet tahini taste is pretty hard to beat.
They're super simple to make, the hardest part is deciding whether to make them plain or chocolatey - if you're craving sweetness go with plain and if it's richness you're after, then go with chocolate. Or be like me and do half and half!
Makes 12. Gluten-free, dairy-free, vegan and paleo
135g light tahini
80ml maple syrup
½ tsp vanilla essence
120g ground almonds
½ tsp baking powder
Sesame seeds for coating
For the chocolate version:
3 tbsp cacao powder
Preheat the oven to 180°C.
In a large bowl, whisk together the tahini, maple syrup and vanilla essence.
In a separate bowl, combine the ground almonds and baking powder. If you're making the chocolate version, mix in the cacao powder now too. If you want to make half and half, just divide the mixture between two bowls and add 1ƒ tablespoons of cacao powder to one.
Add the dry ingredients to the wet and mix well until you have a sticky-ish dough.
Line a baking tray with parchment paper. Roll the dough into small balls and then roll them in the sesame seeds. Use your palm to press the balls down into cookie shapes.
Bake at 180°C for 10-11 minutes, then leave them to cool on a wire rack.
Taking grind out of flour
Grinding your own nuts and seeds into flours is often cheaper and can be so much handier when it’s hard to find them in the shops. It’s also great when you want to experiment with more unusual types. I love making pecan flour for my double chocolate pecan bread, for example (recipe on my website). I have a Vitamix which is amazing for this but you can do it with any high-powered food processor/blender. A Vitamix is a big investment but if you use it every day, which I certainly do, it’s so worth it. If you have one and want to take it even further, I recently bought the additional jug container specifically for dry grains and nuts and it’s incredible — the blades are angled differently so you don’t have to scrape down the sides as much. It makes flours in seconds and cuts tedious minutes off the nut butter process.
Sun flour! I use ground almonds a lot in baking. They’re such a versatile and more nutritious substitute for white flour and I love how they taste. If you have a nut allergy and need an alternative, then ground sunflower seeds or ‘sun flour’ is just what you need. I’m not sure why but it doesn’t seem to be available in shops (hopefully that will change soon!) but it’s super easy to make. All you do is blend sunflower seeds in a high-powered food processor or blender until fine. You can use it in any of my recipes that calls for ground almonds.