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Logo Bonnie Domenghino

Grain-free Ginger-Molases Tahini Cookies

2 cups / 225g almond flour (not almond meal)
1 Tbsp. ground ginger
½ Tbsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. freshly grated nutmeg
½ tsp. flakey sea salt, plus more for garnish
¾ cup / 175ml runny tahini (the white one)
¼ cup / 60ml unsulphured blackstrap molasses
¼ cup / 60ml pure maple syrup
2 tsp. vanilla extract
2-3 Tbsp. chopped pistachios to garnish

Directions: Preheat oven to 325°F / 170°C. Lightly grease, or line a rimmed baking sheet with parchment paper.

In a large bowl, combine the almond flour, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.

Whisk tahini, molasses, maple syrup, and vanilla together in a small bowl. If it is too thick, warm it in a small saucepan over medium heat until runny (I did this but used a Bain-Marie). Pour over dry ingredients and stir well to combine. The dough will be thick and you may need to use your hands to finish mixing.

Roll about a tablespoon and a half worth of the dough in the palm of your hands, into a ball. Flatten slightly, then place on the prepared tray, sprinkle with chopped pistachios and a pinch of flaky salt. Lightly press the toppings into the dough.

Bake for 8-12 minutes until the bottom is golden brown. Remove from oven and let cool completely.

Store in air tight containers at room temperature for up to a week.