5 INGREDIENT TAHINI COOKIES
Updated: Sep 22
Introduction
As someone who was recently diagnosed with Mast Cell Activation Syndrome, you can imagine how hard it is now to suddenly become ill to foods I have eaten over the last almost thirty years of my life. While my journey to wellness certainly wasn't easy, it lead me to create each and every one of these recipes featured on damn good thyme.
One of the biggest things I learned that helped me on my healing journey was that there is no meal that can't be transformed to include only ingredients that will benefit my healing journey.
These gluten and dairy free cookies are a testament to just that. The cookies are based around almond flour, and rather than including inflammatory oils, we use tahini to add body and sweetness to the cookie!
Tahini is often undermined in its ability to provide the body with a powerhouse of essential vitamins and minerals. Aside from being high in healthy fats, it contains magnesium, potassium and iron too! So basically, you'd be benefitting from eating these cookies!
Better yet, the recipe comes together in under 15 minutes, making them perfect for when you're craving a sweet treat, or even to add to a meal prep!
Table of Contents
Ingredients
2 cups almond meal
3/4 cup tahini
1/2 cup maple syrup
1/2 teaspoon sea salt
2 teaspoons vanilla extract
crushed pistachios
crushed dairy free chocolate chips
Ingredient Substitutions
Pistachios: The pistachios are obviously the main character in this recipe, however, feel free substitute with any other crushed nut!
Chocolate Chips: The chocolate chips are completely optional, and can be left out or substituted with any other add ins.
How to Make the Cookies
Preheat the Oven: Preheat the oven to 350 F.
Make the Tahini Paste: To a pan, add the tahini, maple syrup and vanilla. Heat for a few minutes, stirring constantly until smooth and blended. Remove from heat and allow to cool for 10-15 minutes.
Create the Dough: Add the almond meal to the saucepan and combine.
Form the Cookies: Use a cookie or ice cream scoop to place the dough on a parchment lined baking sheet.
Toppings: Press the pistachios and chocolate chips into the tops of the cookies and all around the sides.
Bake: Bake for 10 minutes. Once slightly golden, remove and let cool for 5-10 minutes.
Plate and Enjoy: Plate the cookies and enjoy!
Check out this quick teaser on Instagram!
Frequently Asked Questions
What ingredients can I substitute?
The pistachios and chocolate chips can be substituted with any of your favorite add ins.
Storage Instructions
Proper storage is crucial to keep your homemade cookies fresh and delicious. Here are some general guidelines for storing various types of homemade cookies:
Cooling: Allow the cookies to cool completely on a wire rack before attempting to store them. Placing warm cookies in a container can create condensation, leading to sogginess.
Airtight Container: Store cookies in an airtight container to prevent them from becoming stale and to maintain their texture. You can use plastic containers, cookie tins, or resealable plastic bags. Separate layers with parchment paper to prevent cookies from sticking together.
Room Temperature: Most cookies can be stored at room temperature for a few days to a week, depending on their ingredients. Keep them in a cool, dry place away from direct sunlight and heat sources. However, avoid storing cookies with different flavors together, as they can transfer their aromas.
Refrigeration: Place the cookies in an airtight container or wrap them tightly with plastic wrap. Note that some cookies may become too firm in the refrigerator, so it's best for those with ingredients that require refrigeration.
Freezing: Cookies freeze well and can be stored for an extended period. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or airtight container, separating layers with parchment paper to prevent sticking. Thaw frozen cookies at room temperature or in the refrigerator.
Avoid Moisture: Moisture can make cookies lose their crispiness. Store cookies in a dry environment and avoid storing them with high-moisture items.
Labeling: If you're freezing cookies or storing them for an extended period, label the container with the date of preparation. This helps you keep track of their freshness and ensures you use them within a reasonable time frame.
Full Recipe:
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Can I use almond flour or does this have to be almond meal?
This looks delicious! Can the tahini be omitted or replaced with another ingredient?