gluten free Tahini Ginger Cookies
Video: gluten free Tahini Ginger Cookies
Tahini Ginger Cookies are toasty, nutty and delicious! Who would've thought that they're vegan and gluten free?! Use a good quality tahini. I am partial to the organic tahini from Trader Joe’s. Or if there is a middle eastern or Mediterranean grocery store where you live, ask about the tahini in the store, which one is the favorite? In this recipe, we use almond flour to mimic the cookie crumbs, and tapioca flour for the chew. The result is spectacular!
Decorating the tahini ginger cookies with white and black sesame seeds is optional. However, I highly recommend the sesame seeds because they add to the nutty and toasty notes to the cookies when they bake. When you take a bite of the cookie, you will notice the slight crush from the sesame seeds, the chew of the cookie, and the warmth from the ginger.. With simple ingredients, you must try these tasty cookies!
Makes 10-12 cookies
Tahini 1/2 cup (141 g)
Maple Syrup 1/2 cup (171 g)
Salt 1/2 tsp
Ground Ginger 1/2 tsp
Almond Flour 1 cup (142 g)
Tapioca Flour 1/2 cup (77g)
White Sesame Seeds 2 Tbsp
Black Sesame Seeds 1 Tbsp
Preheat the oven to 350 F.
In a mixing bowl, whisk tahini and maple syrup thoroughly. Add salt and ground ginger and mix. Then add almond flour and tapioca flour; use a rubber spatula to mix well.
In another bowl, mix the white sesame seeds and the black sesame seeds. Use a tablespoon to scoop the dough, then roll between the hands to form a ball. Dip the ball in the sesame seeds mixture; place the dough ball on the baking sheet and press down gently to flatten. Space the cookies 2" apart.
Bake in the oven for 12-15 minutes. Let cool for 5 min. Enjoy!
gluten free Ginger Tahini Cookies
