Tahini N 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/350f 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 bow, and mix to form cookie dough
Using wet hands, roll dough into balls (about 2 tbsp each, or 60g)
Place cookies on the lined ray, 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 & 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
I made a basic cacao filling with tahini, cacao powder and maple syrup
Make a chia egg by placing 1 tbsp chia seeds with 3 tbsp water in a bowl
Mix well and set aside for 5 minutes
