Pomegranate Tahini Cookies
These Pomegranate Tahini Cookies are a wonderful vegan, gluten-free, and naturally sweetened treat. Be sure to check out this recipe because you won’t be able to stop at just one!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 batches
Ingredients
- ¾ cup tahini (smooth – not dry or chunky)
- ½ cup maple syrup
- ½ teaspoon almond extract or 1 teaspoon vanilla extract
- 2 cups almond flour
- ½ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup pomegranate arils
Method
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a large bowl, whisk together the tahini, maple syrup, and almond extract until smooth.
- Add the almond flour and sprinkle the cinnamon, cardamom, ginger, baking powder, and salt evenly over the mixture. Use a spatula or wood spoon to stir until well combined.
- Use a 2-tablespoon cookie scoop to scoop the dough and use your hands to roll it into balls.
- Place them on the baking sheet and press down to flatten slightly.
- Sprinkle with pomegranates and bake for 15 to 17 minutes or until lightly browned around the edges.
- Cool on the pan for 10 minutes, then transfer to a wire rack to finish cooling.
From loveandlemons.com
