Adapted from The Yoga Kitchen by Kimberley Parsons
- 2 cups (225g) almond meal
- 3/4 cup (200g) tahini
- 1/2 cup (130ml) maple syrup
- 1/2 teaspoon sea salt flakes
- 2 teaspoons vanilla extract
- crushed cacoa nibs, chopped pistachios – to garnish
- Preheat oven to 170C (convection)/150C (fan-forced). Line a rimmed cookie sheet/tray with baking paper.
- Place tahini, maple syrup, salt and vanilla in a medium heavy bottomed saucepan on medium heat. Heat for a few minutes, stirring constantly until smooth and blended. Remove from heat and allow to cool for 10-15 minutes.
- Add almond meal to the tahini maple mixture and mix until a rough dough forms.
- Roll 1-2 tablespoons worth of the dough in the palm of your hands into a ball. Place on the prepared tray and flatten slightly with your fingertips. Alternatively use an ice cream or cookie scoop to drop dollops of the dough on the prepared tray and flatten with your fingers.
- If decorating, press the toppings (nuts, seeds etc) on top of the cookie discs in the centre. Bake in the pre-heated oven for approximately 10 minutes. Switch off the oven and let the cookies brown slightly in the hot oven for another 5 minutes before removing.
- Cool on wire racks. Store in air tight containers at room temperature for up to a week.
Non Vegan Version – Use 150g honey instead of the maple syrup. Add 1/2 teaspoon baking powder to the cookie dough. This version will give you a slightly darker cookie so remove the cookies from the oven straightaway after the 10 minute baking mark.
Cookie Toppings – You can use a selection of chopped nuts (pistachios), whole nuts (almonds), crushed cacao nibs or seeds (sesame).
Tahini Usage – I like to use a traditional brand of Tahini imported from Lebanon. It is really runny and smooth which it really easy to cook and bake with (cookies, sauces etc..). You can see a picture of the massive jar on this post.