Updated: Mar 30, 2019
Ingredients: raw tahini, maple syrup, almond flour, halved pecans
Tahini cookies are insanely popular in the middle East, where I grew up, since tahini is everywhere. There are many different versions and ways to make those and they are always delicious.
This Paleo version is very basic, easy and quick which makes it also as kid friendly as possible - my son loves to whisk the batter and once in the oven the wait is only 10 minutes long!
Mix 1/4 cup raw tahini and 1/4 cup maple syrup. When smooth add about a cup of almond flour. I say about because it really depends on the consistency of your tahini, and what is the end result you are looking for - a more liquid batter results in crumbly cookies - a matter of taste. I often add a tablespoon of liquid ghee, a teaspoon of vanilla extract and/or 1/2 teaspoon of cinnamon, though you can do without any of those - it will still be delicious. Use an ice cream scoop to make even sized cookies, flatten a little once on the cookie sheet. The pecans on top are my favorite combo, but feel free to use any other nut or skip all together. Pop in preheated oven on 350F (180C) for 10 minutes. They always look not ready, but don't be fooled they will burn quickly.