I’ve recently become obsessed with tahini. And while almond, peanut, and cashew butter will always have a special place in my heart, tahini is a welcomed newbie to my seed / nut butter obsession. Ironically, though, tahini has been around since at least the 13th-century. So, while it’s new in my kitchen, it’s anything but new around the world.
If you didn’t know, tahini is made from toasted ground hulled sesame seeds. That’s it. On its own, it has a fairly earthy and savory flavor. It’s divine. One of my favorite things about tahini? It’s incredibly versatile. Eat it straight out of the jar. Add it to your smoothies. Make a creamy dressing out of it. Spread some tahini on a piece of toast with sea salt. Mix it into hummus, baba ghanoush, and halva. You get the picture. Oh, and if you’re traveling abroad (think: the Middle East, eastern Mediterranean, and even southern Asia), you’ll likely find tahini.
That said, it has certainly made its Western debut. You can easily find it in grocery stores and markets across the U.S. I’ve tried a few different brands, but Soom Foods does it best. No, they aren’t paying me to say that, but they make the creamiest and drippiest (without separation in the jar!) tahini. Actually, a friend of a friend of mine started Soom. I met one of the founders, Amy, for the first time a few years ago. Their business is family-owned and run by three sisters. If you’re interested, you can read more about their story here.
Anyway, I’ve recently been putting their tahini on everything. Pancakes. Salads. Sandwiches. Veggies. And cookies. So, today, I’m bringing you the most delicious cookies to come out of my kitchen in a long time. Since tahini has a pretty robust flavor, I added ginger, maple syrup, and cinnamon to balance its nutty taste. These cookies are crispy yet chewy, perfectly sweet, and slightly spicy (from the ginger). My husband ate 2.5 right away. They happen to be gluten-free, vegan, and practically paleo, too. I used Soom’s original tahini in the recipe, but I also drizzled their chocolate tahini on top of the cookies once they cooled. Happy baking 🙂
Grain-free Chewy Tahini and Ginger Cookies
- Preheat your oven to 350F. Line a baking sheet with parchment paper and spray a thin layer of coconut oil on it.
- In a large bowl, whisk together your tahini, coconut oil, maple syrup, sugar, and almond milk.
- Add your almond flour, baking powder, baking soda, spices, and sea salt to the bowl. Mix evenly.
- Scoop out the dough, roll it into balls, and add it to your parchment paper. Sprinkle the granulated sugar on top. Be sure to leave an inch or two between each dough ball (and don't flatten the dough).
- Bake the cookies for 15-18 minutes, or until they're cracked and starting to crisp on the edges.
- Optional: drizzle with chocolate tahini. Eat. They'll stay fresh for a few days on your counter (or in the fridge for up to a week).