Tahini Pistachio Cookie
Tahini Pistachio Cookies
Servings: 5
Ingredients:
- Almond Meal – ¾ Cup + 2 Tbsp
- Pistachios- ¼ Cup
- Almond Flour- ½ Cup
- Ground Cinnamon – ½ tsp
- Tahini – ¼ Cup
- Maple Syrup – ¼ cup
- Lemon Zest – 1 tsp
- Almond Milk – ⅓ Cup
I first saw this recipe on foodaciously.com and new it was love.💕 I love all things tahini. Tahini is one of the most versatile nut butters on earth. That’s one of the many reasons why I love it. The second reason why I love tahini, it’s super rich, creamy, loaded with heart healty, gut healthy & skin rejuvenating benefits. So many reasons to love tahini.
Now the recipe below has been modified from the original recipe found on foodaciously.com to accomodate our food allergies.
Instructions:
Chopped Pistachios
- First, chop the pistachios into small chunks and keep them aside to coat the cookies later.
The Finished Dough
2. Add the almond meal followed by almond flour and ground cinnamon. Give all a good mix to ensure the are evenly incorporated.
Then, add in the tahini paste, maple syrup, lemon zest, and almond milk.
Mix the ingredients well, and then transfer the mixture onto your counter. Rinse your hands (the dough is very sticky, this will keep the dough from sticking to your fingers). Briefly knead it with your hands into a compact, pliable, and sticky dough.
From here, I recommend you always get your hands wet before you handle to dough. Now, roll the dough into a ball, wrap it in parchment paper, and let it chill in the fridge for 15 minutes. This way, it will be easier to handle and shape the cookies.
Line a baking tray with parchment paper and spread the chopped pistachios onto a plate.
For each cookie, (I used 2 tablespoon size piece of dough, I love big cookies!) roll it into a ball between your (rinsed) palms. Then, flatten it down, with your fingers, onto the pistachios, pressing down to make them stick.
Finally, place the cookie onto the baking tray with the pistachio side facing up.
Delicious Baked Cookie
3. Repeat this step until you have used all the tahini cookie dough.
Bake the cookies for 12 – 15 minutes at 355 °F in static mode (middle rack) or at 320 °F in fan mode if you’re cooking them on multiple trays . Keep an eye on them at around 10 minutes (almond can burn and get dry, quickly).
Finally, transfer the tahini cookie onto a wire rack to let them cool down and harden .
Once completely cool, transfer the cookies into an airtight container or zip-lock bag and store them for up to 5 days.
