These sugar-free tahini cookies are one of my most popular recipes ever! So, I just had to make a festive version for the silly season! They’re gluten-free and vegan friendly plus tahini is full of essential minerals like magnesium, iron and calcium. I love making a big batch of these and gifting them to family and friends amongst the celebrations!
Ingredients
Makes: 15-18 cookies
- 2/3 cup coconut flour
- 4 tbsp chia seeds
- 2/3 cup desiccated coconut
- 2/3 cup raw almonds
- 4 heaped tbsp. hulled tahini
- 3-4 tbsp maple syrup/raw honey
- A big pinch of celtic sea salt
- 1 tbsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 cup warm water
- Extra almonds, cinnamon and tahini to dust
Method
- Preheat oven to 180°.
- Add all ingredients into a food processor and process until it comes together – the mixture should be sticky enough to hold its shape when pressed. If it’s too dry, try adding a touch more water.
- Roll 2 tbsp of mixture into a ball and press onto a lined baking tray until 1 cm thick. Using a star-shaped cookie cutter, cut the circle into a star, returning the surrounding mixture to the food processor. Repeat with remaining mixture. Top each cookie with an almond.
- Bake for 10-12 minutes until golden around the edges.
- Drizzle with extra tahini and sprinkle with cinnamon.