Tahini Cookies
- 180 mL (¾ cup) smooth pourable tahini
- 125 mL (½ cup) maple syrup
- 2 mL (½ tsp) almond extract or 5 mL (1 tsp) vanilla extract
- 500 mL (2 cups) almond flour
- 2 mL (½ tsp) cinnamon
- 1 mL (¼ tsp) ground cardamom
- 1 mL (¼ tsp) ground ginger
- 2 mL (½ tsp) baking powder
- 2 mL (½ tsp) sea salt
- 125 mL (½ cup) pomegranate arils
Preheat the oven to 180 C (350 F). Line a large baking sheet with parchment paper.
In a large bowl, whisk tahini, maple syrup and almond extract until smooth. Add the almond flour, then sprinkle the cinnamon, cardamom, ginger, baking powder and salt evenly over the mixture. Use a spatula or wooden spoon to stir until well combined.
Use a 30-mL (2-Tbsp) cookie scoop to scoop the dough, using your hands to roll it into balls. Place each ball on the baking sheet, about 5 cm (2 inches) apart. Press down to flatten slightly. Sprinkle with pomegranate arils and lightly press. Bake 15 to 17 minutes or until lightly browned around the edges. Cool on the sheet 10 minutes, then transfer cookies to a wire rack to finish cooling.
Makes 13 to 16 cookies.
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