Tahini Cookies


  • 100g ground almonds
  • 2 tsp baking powder
  • 6 tbsp flour (I used gf self raising)
  • 130g tahini
  • 8 tbsp maple syrup
  • Pinch salt (optional)


  1. Preheat the oven to 180c and line a baking tray with parchment

  2. Whisk together the dry ingredients to get rid of lumps

  3. Add the wet ingredients and mix into a smooth batter

  4. Put in the fridge for 10 mins until firm enough to roll into balls

  5. Roll a tbsp of mix into a ball and press gently onto the baking tray (spacing them evenly apart - they do spread!)

  6. Pop in the oven for 10-12 mins. They will be soft and will firm up when cooled on a rack

  7. Keep in an airtight container for a week but the texture is best when fresh

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