Easy, indulgent and delicious
And not my own recipe either, I want to clarify immediately – in fact, I used the Loopy Whisk really great blog as my source of deliciousness, making minor swaps.
These cookies are so good, I had to share it. I have been making them once a week now for a while. They are perfect with a coffee or a lemonade in the sunshine and incredibly easy to make.
They are gluten free, dairy free, vegan and flourless. Do they taste of anything, I hear you say? I have made some ‘dust‘ cakes in the past, I admit.
These are just so good, you won’t actually notice they have very few ingredients.
They are not, sadly, calories free so if you’re looking for a guilt free treat, look elsewhere. Tahini and almond flour are both pretty high in fat content, but it’s the ‘good’ fat as they are nuts and seeds and we all know there’s plenty of goodness in those, as my dear friend and cookbook author Natalie would say.
- 100gr tahini
- 100gr almond flour
- 80gr date or agave syrup
- pinch of salt
- 1/4 tsp bicarbonate of soda
- 1/4 vanilla essence
- A few tbsp of white and black sesame seeds, mixed
In a medium bowl, mix everything but the sesame seeds. With damp hands, start making some balls with the mixture, about the size of a ping pong ball.
Roll each in a small bowl where you will be placing the seeds, little at a time so they are covered. Place the balls on a tray covered with baking paper or a silicon mat, spacing them out (leave around 5cm between each)
Repeat until you’ve used up all the mixture. With a flat, round object (a jar bottom, a glass bottom), flatten each disc until it’s about 6mm thick. Dampen the object each time or it will stick!
Rest the tray in the fridge for about 15m; in the meantime heat the oven up to 180c. Finally, cook the cookies for about 8-10m depending on your oven. They need to be golden brown, slightly darker if you’ve used date syrup.
They will be very soft, so let them cool down completely before moving them to an air tight container to store them. They keep well for a few days.