Tahini Almond Cookies

I was inspired by The Yoga Kitchen for this recipe, I just adapted it to what I had in the kitchen, which in fairness is just missing a couple of the original ingredients. Feel free to experiment with various types of toppings ! I really enjoy the texture of this cookies plus they do not contain any gluten, lactose and they are refined sugar free.

Ingredients

• 230g ground almonds
• 1/2 teaspoon sea salt
• 85g maple syrup
• 220g tahini paste
• raw pistachios, cacao nibs, dark chocolate chips, cranberries to decorate (pick your favourites)

Method

1. Preheat the oven to 170°C. Line a baking tray with parchment paper.
2. In a large mixing bowl and add the maple syrup and salt. Mix well !
3. Add the ground almonds to the wet mixture and mix until it forms a soft dough ball.
4. Use your hands to roll evenly sized balls and place them on the baking tray, ensuring there is enough space between them all.
5. With the back of a teaspoon, add a little dip in the middle and sprinkle your chosen toppings on top.
6. Bake for 10 minutes or until lightly brown round the edges. They should still be a little soft when you remove them from the oven.
7. Wait for them to cool down before enjoying them!