Chewy Tahini & Almond Cookies
These cookies hit the post-exercise spot every time! They take no time to make and can be kept for a week without drying out. The moment I unlocked the versatility of tahini and its smooth texture these cookies were born. Tahini comes in both light and dark varieties and is packed with calcium, which supports bone structure and strength.
- 220 g ground almonds
- 1/2 tsp sea salt
- 1 tsp gluten-free baking powder
- 200 g raw honey or coconut nectar
- 200 g tahini paste
- 2 tbsp vanilla extract
- raw pistachios, roughly chopped, to decorate
- Preheat the oven to 170°C fan/375°F/ Gas 5. Line 2 baking trays with baking paper or patisserie mats.
- Place the ground almonds, salt and baking powder in a large mixing bowl. In a small saucepan, mix together the honey, tahini and vanilla. Place the saucepan over a medium–low heat and stir until combined and the mixture has begun to thin a little.
- Pour the contents of the saucepan into the dry ingredients and stir together to form a dough. The dough should come together in your hands quite easily and feel quite warm and soft. Allow the mixture to stand for 10 minutes to cool and firm slightly.
- Roll the dough into 2.5cm balls then place them at 5cm intervals on the prepared baking trays as the cookies will spread during baking.
- Using a fork gently flatten the balls, then add a few roughly chopped pistachios to the centre of each.
- Bake for 8-10 minutes or until lightly browned round the edges. The cookies should feel soft while warm but will harden. Wait until the cookies have completely cooled before removing from baking trays. Store in an airtight container.
Recipe from The Yoga Kitchen by Kimberly Parsons (Quadrille, £20) Photography ©Lisa Cohen. Nutritionist Kimberly Parsons lectures on CNM’s Vegan Natural Chef training at the College of Naturopathic Medicine. www.naturopathy.uk.com