Tahini Cookies

These tahini cookies are a staple in our home—and for good reason!
They’re loaded with goodness: protein from almonds and tahini, nourishing fats, and a variety of minerals to support growing little ones (and tired mummas, too). Perfect as a lunchbox snack, an afternoon bite, or a quick energy boost during busy days. I make these weekly—and without fail, they disappear every time. I get such good feedback after clients have made these.

Time 15 minutes | Makes 9 large cookies

Ingredients:

1 1/2 cups almond meal

1/3 cup tahini

1/3 cup honey (switch out for maple syrup if child under 12 months)

1/4 tsp sea salt (I use Tasman Sea Salt)

1/2 tsp baking soda

1 tsp vanilla powder

Sesame seeds to top

Directions:

Preheat oven to 180 degrees and line a tray with baking paper.

Mix all dry ingredients together in a bowl, then mix all wet ingredients in a separate bowl. Alternatively, you can add all ingredients to a Thermomix or food processor and blend on medium until combined.

Roll into small balls and press into cookie shape.

Top with sesame seeds (press them in slightly).

Cook for 8-10 minutes, until browning on top. Allow to cool. Cookies will be soft to touch until cooled.

Cookies should be a soft, chewy texture.

Enjoy!

X Lara