I don’t make biscuits often enough. I love biscuits and never buy so need to make them more. With Rowan getting older it is wonderful to start to get him involved in cooking. He will mix things for a little and then try to fling it all over the kitchen but it is a start and he is only one!
These cookies are delicious. I used tahini in lots of savoury dishes but haven’t used it in too many sweet dishes, even though it works so well in desserts and baking. I use Belazu tahini as it is really smooth, creamy and tastes incredible. I wanted to post this recipe as Veganuary is filled with lots of super healthy, savoury dishes so having a sweet treat is definitely needed. The cookies are beautifully soft and sweet.
These biscuits are vegan, gluten free and refined sugar free. They are really simple to make, mix, roll, rest and bake…easy! If you are allergic to almonds you could use another ground nut instead. If you are not vegan you can replace the maple syrup with honey, especially because honey and tahini go really well together.
Vegan Tahini Cookies
- 150g ground almonds
- 100g tahini
- 65g maple syrup
- 1/2 tsp vanilla bean paste
- 1/2 tsp baking soda
- 3 tbsp sesame seeds
- 30g dark chocolate
- Place all of the tahini cookie ingredients into a bowl and mix until they form a dough.
- Line a baking tray with baking parchment and pre heat the oven to 180C
- Roll roughly 1 tbsp of the dough into a ball for each cookie. Roll the cookie balls in the sesame seeds then place on the baking tray.
- Using the bottom of a flat glass press down on the cookies to flatten them to 3/4cm. Place the cookies in the fridge for 15 minutes before baking to firm them up.
- Place in the oven and bake for 8-10 minutes until they start to go golden on top.
- Leave the cookies to cool then melt the chocolate and drizzle over the top of the cookies.