Tahini Almond Cookies
Nuts and seeds are full of minerals that support good health. Tahini especially contains calcium. These cookies are a great alternative to those made with white flour and sugar and go superbly with a cup of (green) tea.
- 60 grammes ground almonds
- 1/2 teaspoon baking soda
- 60 grammes maple syrup
- 45 grammes tahini
- 1/2 tablespoon olive oil
- 1/2 teaspoon vanilla extract
- 6 whole almonds (for topping)
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Preheat oven to 180 C / Gas mark 4.
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In a large bowl, combine ground almonds and baking soda, then in a smaller bowl, stir together maple syrup, tahini, oil and vanilla. Pour the wet ingredients into the dry, stir well, then, using your hands, bring it together into a ball of cookie dough.
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Form the dough into 4 - 5cm balls using your fingers and place on a parchment-lined baking tray. Flatten with a fork and top with a whole almond. Bake for 10 - 12 minutes until lightly browned. They will still be soft and harden as they cool. Cool on a wire rack.
It can be stored in an air-tight container for a few days, but it is best eaten fresh or within a day.
Recipe by Made In Hackney cookery teacher Ceri Jones of naturalkitchenadventures.com
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