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Paleo Tahini Cookies

These amazing cookies are inspired by a recipe from Joan Nathan’s cookbook, ‘Solomon’s Table,” a hefty compilation of Jewish cooking from around the region. Nathan discovered these Tahini-based cookies while traveling through Israel and immediately acquired the recipe. I can see why. I’ve never had anything quite like these…and I’m sure the combination of Tahini and butter has a lot to do with it.

 

Sophia wants in on the action…

I’ve made them paleo and grain-free by using almond flour. And as I often do when baking, cut back on the sugar. Tahini cookies are fantastic on their own, but they also work with a square of chocolate baked into the middle. Note: the texture is very delicate and dissolvable, but that’s also part of their intrigue. Because of their fragile nature, I discovered it’s best to bake these on the middle – not the bottom rack of the oven.



For storage: lay them carefully in a Tupperware-type container, placing wax paper or foil between layers. Refrigerate if keeping more than a few days. They probably won’t last that long. Hope these sweeten your Hanukkah or Christmas celebration in a wonderful way!

 

Delicious – with or without chocolate chips!





Paleo Tahini Cookies
Print Recipe
Servings Prep Time
8 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
15 minutes
Paleo Tahini Cookies
Print Recipe
Servings Prep Time
8 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
15 minutes
Ingredients
  • 1 stick unsalted butter room temperature
  • 1/3 cup coconut palm sugar or raw honey
  • 1 1/4 cup almond flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon vanilla
  • 1/2 teaspoon sea or Himalayan salt
  • 1/2 cup Tahini
  • Optional: chocolate pieces or chips placed in the center of each cookie
Servings: people
Instructions
  1. Preheat oven to 350 and move oven rack to mid-level. Line two baking sheets with parchment paper.
  2. In a medium mixing bowl, combine sugar or honey with butter and cream with wooden spoon or spatula until smooth.
  3. Add flour, baking powder, and salt, and mix until blended. Add Tahini and vanilla and mix until dough is smooth.
  4. Drop dough onto parchment paper, using a regular-sized soup or kitchen spoon. No need to shape, they’ll flatten out naturally while baking. Be sure to leave at least 3 inches of space between cookies.
  5. Bake cookies , 1 sheet at a time, for about 15 minutes, but check on them after 10 minutes. They burn easily. They should be just starting to turn golden around the edges. Remove from oven and let cool 10 minutes before removing from baking pan. They will continue to cook while cooling so be sure not to overbake in the oven.
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This one is for Great Lakes Collagen: