Tahini Amaranth Almond Cookies - Vegan and Gluten-free
Amaranth and almond tahini cookies - gluten-freeHealth bomb in a sweet wrapper! An upgrade to the classic tahini cookies: Amaranth flour and almond flour replace the wheat flour.Delicious vegan cookies, rich in protein and other nutritional values. Easy and quick to prepare!
Ingredients
50 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 tsp salt
- powdered sugar
Instructions
- 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.
Notes
- 2/3 cup agave syrup or 3/4 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
Tried this recipe?Let us know how it was!