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Vegan almond cookies with tahini

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Ingredients for 1 servings:

  • 200 g almonds, ground
  • 150 g tahini
  • 140 g maple syrup
  • Sesame, light, for rolling

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 35 minutes

without flour and egg

Mix the tahini with the maple syrup. Knead in the ground almonds, cover the dough, and refrigerate for at least 2 hours or overnight. Cut 32 pieces of dough into balls. Roll them in sesame seeds and place them on a baking sheet lined with parchment paper. Carefully press each ball down to about 5 mm. They will all fit on one baking sheet. Preheat the oven to 180°C (top/bottom heat) and bake the cookies for 12-15 minutes. They should just start to brown. Cool the cookies on a wire rack. They will be quite soft after baking, but they will firm up as they cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Vegan almond cookies with tahini