Description
Top them, crumble them or just indulge with these gluten free Tahini Cookies. There is something about this savoury tahini filling that makes this feel totally guilt-free despite this seed base. This sweet-tasting goodness is the perfect treat.
Ingredients
Scale
½ cup Tahini (well mixed if the oil has separated)
4tbsp Maple Syrup
1tsp vanilla extract
⅓ cup Rice flour or alternative gluten free flour
½ tsp Baking powder
⅛ tsp Pink Salt
1–2 tbsp Water
⅓ cup Sesame seeds (for topping)
Instructions
- Preheat the oven
- Line your baking tray with baking paper
- Combine tahini, maple syrup, vanilla well in a mixing bowl
- Then add the remaining ingredients except the water
- Combine well and check for a batter consistency
- If too dry or crumbly then add the water until smooth
- Using a tablespoon take a small bit of the batter and roll to a ball
- Continue until the batter is all complete in balls
- Sprinkle the balls with the sesame seeds
- Gentle place the ball on your baking tray and giving a gentle press with the back of your spoon
- Don’t completely flatten as they do spread and ensure there is space between each cookie, continue until all cookies are on the tray
- Bake for 7-10 minutes until the edges turn golden brown but the centre still looks soft
- Remove from the oven, giving 5 minutes cooling time before transferring to a wire rack to fully cool and crisp
Notes
On a sesame recipe loving-streak? Then get your teeth into these Sesame Date Balls