Tahini and Gingerbread Cookies
Ingredients
- 1 cup (90g) almond meal
- 1 cup (125g) all purpose gluten free flour
- 2 tbsp gingerbread spice powder
- 1/2 cup rice malt syrup
- 1 tsp pure vanilla extract
- 1/2 cup hulled tahini
- 1 Tbsp chia egg*
- 1 tbsp nut milk of choice (1-2 tbsp, 2 if using plain flour)
Preparation
Preheat oven to 175°C/350°F and line baking tray with baking paper.
Sieve dry ingredients (flour, almond meal and gingerbread spice) into large mixing bowl.
Add the remaining ingredients into a separate bowl (including chia egg) and mix well.
Pour the wet ingredients into the dry bowl, and mix to form cookie dough.
Using wet hands, roll dough into balls (about 2 tablespoons each, or 60g). Place cookies on the lined tray, leaving a 5 cm gap between each cookie. Flatten cookies slightly with your hand, then transfer to the oven.
Bake for 12-15 minutes then turn off oven and leave cookies in the oven for a further 5 minutes to brown. Remove from oven and transfer to a wire rack to completely cool.
Enjoy cookies as they are or fill with something delicious, such as a basic cacao filling made with tahini, cacao powder, and maple syrup.
