Tahini Almond Chewy Cookies
Ingredients
- 2 cups about 7 oz ground almonds
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- tahini 3/4 cup
- 7 oz maple syrup
- 11/2 to 2 tablespoons vanilla extract ( I like strong vanilla flavor)
- 1/4 cup sliced or roughly chopped almonds or pistachios (raw or roasted)
- 1 tablespoon rose petals
Preparation
Preheat the oven to 350°F if you prefer chewier, softer cookies or 375ºF for slightly crisper cookies, more well-done cookies
Line 2 rimmed baking sheets with parchment paper
In a large bowl, mix the dry ingredients; ground almonds, salt, and baking powder
In a small saucepan over low heat, mix together the maple syrup, tahini, and vanilla until everything is completely combined and the mixture has begun to melt about 5 minutes
Pour the tahini mix into the dry ingredients bowl and stir with a spoon until everything is combined to a soft bouncy dough
Refrigerate the mixture for 10 minutes so that it firms slightly
Pinch off about 1 1/2 tablespoons of cookie dough and roll it into a 1-inch (2.5-cm) ball. Place it on a baking sheet and repeat with the remaining dough, spacing 2 inches between the dough
If a flatter and crisper cookie is desired, use the tines of a fork to gently flatten the dough. Sprinkle with sliced or chopped almonds or pistachios, gently pressing the nuts into the dough so the don’t fall off during baking
Bake the cookies for 8 to 10 minutes, or until lightly browned around the edges. The cookies will puff a little during baking but will flatten during cooling. Watch carefully so that the bottoms don’t overbrown. Cool cookies completely on the baking sheets on wire racks. Store the cookies in an airtight preferably refrigerated. @bobsredmill #ad #nourishdeliciously #bobsholidaybaking