With a nutty, spiced flavor and moist texture, these tahini cookies are totally irresistible! If pomegranates aren't in season, feel free to replace them with dried cranberries or chocolate chips. Vegan and gluten-free.
Author: Jeanine Donofrio
Recipe type: Dessert
¾ cup tahini*
½ cup maple syrup
½ teaspoon almond extract or 1 teaspoon vanilla extract
2 cups almond flour
½ teaspoon cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground ginger
½ teaspoon baking powder
½ teaspoon sea salt
½ cup pomegranate arils
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
In a large bowl, whisk together the tahini, maple syrup, and almond extract until smooth. Add the almond flour and sprinkle the cinnamon, cardamom, ginger, baking powder, and salt evenly over the mixture. Use a spatula or wood spoon to stir until well combined.
Use a 2-tablespoon cookie scoop to scoop the dough and use your hands to roll it into balls. Place them on the baking sheet and press down to flatten slightly. Sprinkle with pomegranates and bake for 15 to 17 minutes or until lightly browned around the edges. Cool on the pan for 10 minutes, then transfer to a wire rack to finish cooling.
*Make sure your tahini is smooth (as pictured), and not dry or chunky.
I made two batches of cookies for these photos - they freeze well so I love having extra around!
Recipe by Love and Lemons at https://www.loveandlemons.com/tahini-cookies/