Crispy on the outside, soft and nutty on the inside – the perfect cookies for coffee time! ☕💛
💡 How This Recipe Came to Life
For the longest time, I had been dreaming of making my own tahini cookie recipe, but somehow, other ideas always got in the way…
Then one day, a friend of mine – a tahini cookie addict with lactose intolerance – accidentally bought cookies made with butter and, well… let’s just say it didn’t end well.
🧑🍳 So, I rolled up my sleeves and created a vegan version – gluten-free too!
✨ What Makes These Cookies Special?
💛 Instead of regular flour – I used amaranth flour, almond flour, potato starch & tapioca.
💛 Instead of butter – pure tahini for a deep, rich flavor.
💛 Instead of unnecessary additives – just wholesome ingredients that let the flavors shine!
🔥 The Result?
✔ Soft, nutty, and perfectly balanced tahini flavor.
✔ A texture that reminds me of classic almond cookies.
✔ Completely irresistible – make a double batch! 😆
🥄 Bake until golden, let them cool, and enjoy every bite!
✨ Go make them – they won’t last long! 🍪❣
RECIPE
Tahini Amaranth Almond Cookies - Vegan and Gluten-free50 cookies
- 1 cup raw tahini white tahini - not whole grain
- 1 cup amaranth flour
- 1 cup almond flour
- ½ cup potato starch
- ½ cup tapioca starch
- 150 gram vegan butter
- ⅔ - ¾ cup agave/maple syrup
- ¼ teaspoon salt
- powdered sugar
- preheat oven to 160 degrees Celsius (320 F)
- Line up a pan with a baking sheet
- combine all ingredients in a food processor or by hand
- Wrap the dough in cling film and refrigerate for about 20 minutes. This step is not necessary but recommended because the dough will be more convenient to work.
- (a little more than one inch) make small balls about 2.5 - 3 cm in diameter
- Bake in the center of the oven for 15-17 minutes, just until the cookies are golden. Do not let them brown - browning will cause the tahini to lose its flavor.
- Remove the cookies from the oven; cool to room temperature.
- Sprinkle powdered sugar through a fine sieve.
- Store in an airtight container.
- ⅔ cup agave syrup or ¾ cup maple syrup gives the cookies a moderate sweetness (to my taste). Keep in mind that maple syrup is less sweet than agave syrup.
- You may also like:
Sweet Potato And Amaranth Patties 
Chocolate And Amaranth Balls
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