Vegan, Gluten and Sugar Free Tahini Cookies with Olive Oil

INGREDIENTS

WET INGREDIENTS

  • 1/3 Cup Tahini
  • 1/3 Cup Grape Molasses (if unavailable, you can substitute with honey but it won’t be vegan)
  • 1 Tbsp Zeytin Extra Virgin Olive Oil
  • 1 Tsp Vanilla Extract

DRY INGREDIENTS

  • 1 1/2 Cups Almond Flour
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 1/2 Cup Sesame Seeds, White, Black or Combined

DIRECTIONS

  1. Preheat the oven to 350 degrees Fahrenheit. Line baking tray with parchment paper.
  2. Spread sesame seeds on a plate. 
  3. In a separate bowl, mix all wet ingredients together.
  4. In a separate bowl, mix all dry ingredients together excluding the sesame seeds. 
  5. Add the dry ingredients to the wet ingredients and stir until well incorporated.
  6. Using a 1.5” cookie scoop, scoop the dough into balls. Flatten each ball into 1/4” thick rounds, and dip the cookie dough into the plate with sesame seeds on both sides until most of the dough is covered. Repeat for each dough ball. 
  7. Place the dough on the baking tray, roughly 2 inches apart and bake for 8 minutes or until the cookies turn slightly golden on top. Make sure you do not over bake or cookies will be dry!
  8. Transfer the cookies on a wire rack and let it cook for 10 minutes before serving. 

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