Grain-free Holiday Tahini Cookies, 2-ways + A Gift Guide


You know the feeling: it’s twenty minutes after dinner. You’re
full and seemingly suffonsified, when it hits you. I NEED A TREAT.
Raisins will not help. Granola won’t cut it. Coconut chips? Pfff.
That teeny square of dark chocolate you were keeping as a fallback
has mysteriously gone missing (blame the kid!) and you’re
desperate for an indulgence without anything in sight…sound the
alarm!

That’s what happened to me recently, which lead me to
frenetically probe the internet for something that could satisfy me
in a hurry, which lead me to a 5-ingredient Almond Tahini cookie
recipe from Cook Republic. The cookies looked really tasty, super
simple to make, and I had everything I needed to get baking right
away. Within 20 minutes I was eating said cookies, and I hadn’t
even panicked. That much.


This recipe turned out to be so brilliant that I made the cookies
again a few nights later. Then about a week after that. Each time,
adjusting and adding ingredients for more flavour and texture each
time until they were perfect. And now, I really feel like these
cookies are my go-to, since they’re grain-and-gluten-free, high
in protein and good fats, naturally sweetened, and endlessly
customizable!

The best thing about these cookies however, is their dream
texture: crispy outsides, and super chewy insides. And they are so
satisfyingly dense that they really feel like food – not just a
treat to curb a craving.  They are also deliciously not-too-sweet,
especially with the flaky salt on top that comes at you like
firework flavour sparks.

For this post, I’ve made two variations for those who can’t
decide on which festive flavours they love most: sweet and warming
Orange-Spice to put us all in the holiday mood, and a rich and
piquant Ginger-Molasses that is delightfully reminiscent of classic
gingerbread. I used maple syrup to sweeten both cookies, but cut
the amount in half for the Ginger-Molasses to make room for the
blackstrap goodness! If you’d like to keep this version even
lower on the glycemic index, you can replace all the maple syrup
with molasses, just know that they will be very intense, and for
molasses-lovers only. If you’d like to learn more about the
health benefits of blackstrap molasses, how to purchase the right
kind, and how to store it, check out my blog post
here
.

You’ll notice down below that I specify runny tahini in the
recipe. This is because the tahini acts as part of the liquid
component here, along with the maple syrup and molasses. If you
only have thicker tahini, I suggest warming it together with the
syrup(s) on the stove over low heat to achieve the runniness you
need for the recipe to work. I got my tahini at a local grocery
store that has a pretty decent ethnic food section. It’s perfect
for baking since it’s inexpensive, and because the flavour of it
gets overwhelmed by the other ingredients anyway. Save your
expensive tahini for toast!

    Print recipe    

Grain-free Orange-Spice Tahini Cookies
Makes 20
cookies

Ingredients:
2 cups / 220g almond flour (not almond meal)
1 tsp. ground cinnamon
¼ tsp. ground cardamom
¼ tsp. ground star anise
½ tsp. flaky sea salt, plus more for garnish
pinch black pepper, optional
¾ cup / 175ml tahini
½ cup / 125ml pure maple syrup
2 tsp. vanilla extract
zest of 1 orange (preferably organic)
2 Tbsp. crushed cacao nibs to garnish

Directions:

  1. Preheat oven to 325°F / 170°C. Lightly grease, or line a
    rimmed baking sheet with parchment paper.
  2. In a large bowl, combine the almond flour, cinnamon, cardamom,
    star anise, black pepper and salt. Set aside.
  3. Whisk tahini, maple syrup, vanilla, and orange zest together in
    a small bowl. If it is too thick, warm it in a small saucepan over
    medium heat until runny. Pour over dry ingredients and stir well to
    combine. The dough will be thick and you may need to use your hands
    to finish mixing.
  4. Roll about a tablespoon and a half worth of the dough in the
    palm of your hands, into a ball. Flatten slightly, then place on
    the prepared tray, sprinkle with cacao nibs and a pinch of flaky
    salt. Lightly press the toppings into the dough.
  5. Bake for 10 minutes until the bottom is golden brown.
  6. Cool on wire racks. Store in air tight containers at room
    temperature for up to a week.

Grain-Free Ginger-Molasses Tahini Cookies

Ingredients:
2 cups / 225g almond flour (not almond meal)
1 Tbsp. ground ginger
½ Tbsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. freshly grated nutmeg
½ tsp. flakey sea salt, plus more for garnish
¾ cup / 175ml runny tahini
¼ cup / 60ml unsulphured blackstrap molasses
¼ cup / 60ml pure maple syrup
2 tsp. vanilla extract
2-3 Tbsp. chopped pistachios to garnish

Directions:

    1. Preheat oven to 325°F / 170°C. Lightly grease, or line a
      rimmed baking sheet with parchment paper.
    2. In a large bowl, combine the almond flour, ginger, cinnamon,
      cloves, nutmeg, and salt. Set aside.
    3. Whisk tahini, molasses, maple syrup, and vanilla together in a
      small bowl. If it is too thick, warm it in a small saucepan over
      medium heat until runny. Pour over dry ingredients and stir well to
      combine. The dough will be thick and you may need to use your hands
      to finish mixing.
    4. Roll about a tablespoon and a half worth of the dough in the
      palm of your hands, into a ball. Flatten slightly, then place on
      the prepared tray, sprinkle with chopped pistachios and a pinch of
      flaky salt. Lightly press the toppings into the dough.
    5. Bake for 10 minutes until the bottom is golden brown.
    6. Cool on wire racks. Store in air tight containers at room
      temperature for up to a week.

If cookies aren’t your thing (are you a robot?), then check
out the list below for a bunch of edible presents from My New Roots
that are the perfect make-ahead gift to bring to all of those
holiday parties, family get-togethers, and work socials. Some are
sweet, some are savoury, but they all can be made in large batches
and have a long-ish shelf life.

I will also mention that we’re taking holiday orders for the
Life-Changing Loaf Subscription
Box
up until this Sunday, November 25th. That means if you
order your box for yourself (or someone else to send as a gift!),
it will arrive before the holidays. If you decide to order after
November 25th, the box will
come in the New Year. Remember that each box contains the
ingredients for two loaves of Life-Changing Loaf! Thank you to
everyone who has already ordered – your box is on the way!

 My New Roots Homemade Edible Gifts

Drink mixes

Big
Batch Golden Milk


Superfood Haute Chocolate

Masala
Chai

Things in jars


Infused Syrup Gift Jars


Party Nut Butter


Simple Gourmet Granola


Chunky Chocolate Buckwheat Granola


Maple Cinnamon Grain-Free Granola

Spice blends


Za’atar Spice Blend 


Everything Bagel Spice Blend


Dukkah Spice Blend

The post
Grain-free Holiday Tahini Cookies, 2-ways + A Gift Guide

appeared first on My New
Roots
.

Source: vegetariantimes
Grain-free Holiday Tahini Cookies, 2-ways + A Gift Guide



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