On a sweet note
Gluten-free tahini cookies
These tahini cookies are so simple to make and the perfect sweet treat for anyone who prefers a cookie that’s a little bit special.
With their nutty and sweet flavours, they’ll be unlike anything you’ve ever baked before.
Every bite of these cookies reminds me of my childhood. As children we’d visit my grandmother (yaya) and she would make homemade Greek Easter bread. She would toast the Easter bread for us and top it with halva, a sweet sesame treat. I was so excited to develop this tahini cookie recipe as it takes me right back to sitting in my grandmother’s kitchen.
Serve them with your favourite herbal tea any time you fancy something a little sweet. I like to dip them in dark chocolate, making them even more magnificent. I know you’ll absolutely love these delicious treats.
1½ cups spelt flour
½ cup almond meal
1 tsp baking soda
Pinch of pink Himalayan salt
4 tbsp tahini
5 tbsp pure maple syrup
1 tbsp melted extra virgin coconut oil 1 tsp pure vanilla extract
¼ cup sesame seeds
85 per cent cacao organic dark chocolate 1. Add all the dry ingredients except the sesame seeds into a bowl and combine.
2. In a separate bowl, add all the wet ingredients and mix together.
3. Add the wet ingredients into the dry mixture and combine well. Use your hands to bring the mixture together to create a ball of cookie dough. Place the dough between two sheets of baking paper and roll out flat.
4. Before using your cookie cutter, sprinkle the sesame seeds over the rolled out dough. Place the baking paper on top and roll over a few more times. Use a cookie cutter to cut out your cookies and place onto a lined baking tray.
5. Place in a pre-heated oven at 170°C for 7-10 minutes. Keep an eye on them to make sure they don’t get too golden.
6. Once cooked, place on a cooling rack and cool. 7. While the cookies are cooling, make the chocolate. Bring about 4cm of water to a simmer in a pot. Set a heatproof bowl in the mouth of the pot, making sure the water doesn’t touch the bottom of the bowl. Add the chocolate and stir occasionally until it has fully melted, then remove the bowl.
8. Once the cookies have fully cooled, dip the tahini cookies into the chocolate mixture.
9. Place the chocolate-dipped tahini cookies onto baking paper until the chocolate has hardened. Note: You can leave the cookies plain if you prefer.
10. Store in an airtight container.