Chewy Tahini and Maple Cookies
You can take these beauties almost anywhere and serve them to almost anyone - they’re gluten free, dairy free, grain free, refined sugar free and low FODMAP, so if you don’t know what to take to a gathering, make these. As well as having so many common dietary intolerances covered they’re also paleo and vegan.
They’re extremely wholesome for a cookie, but still manage to be rich, chewy and crunchy with a great nutty toastiness. Plus, they’re put together in one bowl in about 10 minutes. Super easy! I hope you love them.
Maple tahini cookies are everywhere right now and I read a lot of recipes while developing these. I want to give a shout out to ‘Bojon Gourmet’ (check out bojongourmet.com) - Alanna’s recipe helped me achieve that chewy texture with the addition of tapioca flour. And a special mention to Red Door Corner Store in Fairfield - their beautiful tahini cookie is what I was dreaming of when I trialled this recipe.
Cooks tips
If you use vanilla powder, these cookies will be refined sugar and alcohol free, but if you can also use vanilla extract or essence if you like.
The cookie dough will be very soft - this is what will make the cookies so delightfully moist and chewy. Using clean (not sticky) hands to shape them will help. Once you’ve rolled them in the sesame seeds they’ll be much easier to handle.
To roll the cookies in sesame seeds, put the seeds in a small bowl rather than on a big plate. This makes it much easier to cover the dough balls without wasting lots of excess sesame seeds.
If you love a moist cookie, cook them a to pale gold, if you like more crunch and chew, take them a few shades darker to golden brown.
If you discover later that you’ve undercooked your cookies, there is absolutely nothing stopping you popping them in the oven again for a few minutes. No one will ever know!
The most beautiful cookie.
Chewy Tahini & Maple Cookies
Makes about 6 large cookies.
Gluten free, dairy free, grain free, refined sugar free, low FODMAP.
Ingredients:
1/3 cup runny tahini
1/3 cup maple syrup
1 cup ground almonds
3 tbsp tapioca flour
½ tsp baking soda
¼ tsp sea salt
¼ tsp vanilla powder
To finish the cookies:
¼ cup sesame seeds, all white or a mixture of black and white
Whole almonds
Method:
Preheat the oven to 180°C.
In a bowl, mix the tahini and maple syrup. Add the remining ingredients and mix until well combined. You will have quite a loose, sticky mixture. Leave it for 5 minutes to firm up a little.
Roll heaped tablespoons of the mixture into balls, then roll the balls in the black and white sesame seeds. Place 2’’ apart on a lined baking tray.
Using the base of a saucer, flatten the balls into biscuits 1/4’’ thick. Decorate with an almond.
Bake for about 14 minutes turning the tray half way through to get an even cook. Let them firm up on the tray for 8-10 minutes, then move to a wire rack to cool completely.
