These Tahini Cookies are made with no oil, butter or eggs. Gluten-free and healthy, these cookies can be easily prepared at home. It’s not a complicated recipe and can be made by anyone! What makes these cookies a delicious tea time treat is that they have the perfect balance of all the flavours. Just a little button of crunch with a nuttiness from the sesame and tahini, the sweetness of pure maple, goodness of almonds and a touch of vanilla! These cookies are not too sweet and can be enjoyed by health-conscious people as well. In the case you want them sweeter, you can also add some coconut sugar to make them healthier
Ingredients of Gluten-free Tahini Cookies
- 3/4 cup powdered buckwheat (kuttu)
- 4 tablespoon tahini
- 1/3 teaspoon baking soda
- sesame seeds as required
- 4 tablespoon maple syrup
- 1/2 cup ground almonds
- 1 teaspoon vanilla essence
How to make Gluten-free Tahini Cookies
Step 1 Prepare the tahini-maple syrup mixtureTo prepare these amazing cookies, take a bowl and mix maple syrup, tahini and vanilla essence until fully combined and there are no lumps remaining in your mixture.
Step 2 Prepare the cookie doughMix in ground almonds until fully combined. In a separate bowl, combine sifted buckwheat flour and baking soda. Add it to the tahini mixture in 3 batches. The mixture will be thick and sticky so it’s best to use your hands.
Step 3 Make cookies with this doughDivide dough into 12 even pieces. Roll each piece into a ball and dip it in a plate of sesame seeds (if using), press the ball down with a bottom of a glass to create a 1⁄2 cm thick 5 cm (2 in) diameter disc.
Step 4 Place the cookies in refrigeratorOnce you get all the discs coated in sesame seeds. Put them into the fridge for about 40 minutes. When it’s 30 minutes in, pre-heat the oven to 175° C / 350° F.
Step 5 Bake the cookies for 10-12 minutesBake in a hot oven for 10-12 minutes. Remove the biscuits from the oven, transfer them to a cooling rack and let them cool down completely before eating.
Tips
- You can also store these cookies in an airtight container in the refrigerator.
- You can use wheat or all-purpose flour if you cannot find buckwheat flour.
- You may choose to sprinkle coarsely ground almonds on the biscuits instead of sesame seeds if you prefer a nutty flavour.
