A Craving I Couldn't Ignore
Not sure why, but suddenly I had a craving for tahini cookies – you know, the kind with a fragrant aroma, a crispy edge, and a soft, melt-in-your-mouth center. A total duda moment, as we say around here 😄
From Frozen Almonds to a Brilliant Idea
And then I remembered: I had a stash of blanched almonds in the freezer – whole and ground – and had been racking my brain on what to do with them besides almond butter, sour cream, almond milk, or the ricotta cheese that’s already on the blog.
Then, the obvious idea popped into my head: combine them! So that’s exactly what I did.
A Simple Mix That Fills the House with Magic
I didn’t have enough almond flour, so I just tossed some blanched almonds into the blender (took seconds with a strong blender like the Ninja).
Mixed in raw tahini, sugar, a touch of olive oil, and a few other simple ingredients. Rolled little balls, flattened them slightly – and straight into the oven they went.
The house filled with the most incredible smell (there’s nothing like the aroma of homemade cookies, right?). I could barely wait – but I let those beauties cool completely before tasting and storing them in an airtight container.
💫 Why You’ll Love These Cookies
They’re:
✔️ Gluten-free
✔️ Fragrant and flavorful
✔️ Crispy on the outside, soft on the inside
✔️ Super easy to make
Perfect for a cozy snack between meals or with a warm cup of tea.
Enjoy every bite – and feel the comfort all the way through. ❣🙏
RECIPE
Almond Tahini Cookies🍪EQUIPMENT
Makes about 35 cookies
- ½ cup Raw tahini
- ¾ cup sugar
- ¼ cup water
- 1 tablespoon olive oil
- 1 teaspoon pure vanilla extract
- 3 cups almond flour about 300 grams
- 3 tablespoon potato starch
- ½ teaspoon baking powder
- pinch salt
- Preheat the oven to 160°C (320°F).
- In a medium bowl, whisk together the tahini, sugar, water, olive oil, and vanilla extract until smooth.
- Add the almond flour, potato starch, baking powder, and salt. Mix until fully combined – it’s best to use slightly damp hands.
- Line a baking sheet with parchment paper. Using a 3–3.5 cm cookie or ice cream scoop (about 35 cookies total), scoop level portions of dough – no heaping scoops. Roll each portion into a ball, gently flatten with your hands, and place on the baking sheet, leaving about 2 cm between each cookie.
- Bake in the center of the oven for about 16–18 minutes. After around 10 minutes, rotate the baking sheet to ensure even baking.
- The cookies are ready when they’ve spread slightly, turned lightly golden, and are still soft to the touch. Remove from the oven and let them cool on the baking sheet for about 15 minutes. Then carefully transfer to a wire rack and allow them to cool completely. You’ll get cookies that are crisp on the outside and soft on the inside.
- Store in an airtight container.(Only store the cookies once they’ve completely cooled.)
Want more tahini treats?
Try the amaranth almond version – gluten-free & delicious! 🍪💛
Leave a Reply