Because I’ve had waaaaaaay too much sugar this week (I turned a year older), I’m now feeling the urge to detox a little and was experimenting in the kitchen today. The result is a mildly exotic, not-too-sweet tahini cookie, tweaked from my peanut butter cookie recipe. Tahini is a sesame seed paste, similar to peanut butter, and very popular in the Middle East, especially to make hummus. Here are instructions from The Kitchn so you can make some at home!
- 1/3 cup tahini (I used Meridian Organic Light)
- 1/3 cup coconut flour
- 1 tablespoon brown sugar (I had to!)
- 1 tablespoon honey (with nothing but the honey)
- 2 tablespoons butter or coconut oil or ghee, softened
- 1 teaspoon vanilla extract (you could also use orange essence & some zest)
- 1 teaspoon baking powder (gluten free)
- 1 medium egg
Preheat your oven to 180C/350F.
Mix the oil/butter with the tahini. Add in the vanilla extract and honey. Whisk the egg gently (too hard and the cookies go stiff). Stir the egg into the tahini base.
In a separate bowl, mix together the flour, sugar and baking powder.
Add this to the tahini base and fold gently till you have a smooth dough (check my PB cookie recipe photos).
I might try these with some almond flour next time. And maybe some chai spices, like cardamom & cinnamon. Let me know (below) if you have any tweaks you could suggest or have tried!