Ingredientsย ย
Equipment
Methodย
- Preheat the oven to 160ยฐC (320ยฐF).
- 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 โ itโs best to use slightly damp hands.
- Line a baking sheet with parchment paper. Using a 3โ3.5 cm cookie or ice cream scoop (about 35 cookies total), scoop level portions of dough โ 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 16โ18 minutes. After around 10 minutes, rotate the baking sheet to ensure even baking.
- The cookies are ready when theyโve 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. Youโll get cookies that are crisp on the outside and soft on the inside.
- Store in an airtight container.(Only store the cookies once theyโve completely cooled.)
Notes
You can bake the cookies right after preparing the dough, or cover and refrigerate the dough for a few hours or overnight.
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