Go Back
Print

Grain-free Chewy Tahini and Ginger Cookies

Ingredients

  • 3/4 cup almond flour
  • 1/2 heaping cup tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons cane sugar
  • 2 tablespoons melted coconut oil
  • 1 1/2 tablespoons almond milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • pinch sea salt

Instructions

  • Preheat oven to 350F. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together tahini, coconut oil, maple syrup, sugar, and almond milk.
  • Add 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 the parchment paper. Be sure to leave an inch or two between each dough ball.
  • Bake the cookies for 15-18 minutes, or until they're cracked and starting to crisp on the edges.
  • Optional: drizzle with chocolate tahini.

Notes

If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations. For more recipes visit the wellnesswithedie.com.