These vegan tahini shortbread cookies are a delightful treat for everyone. Made with wholesome ingredients, they are rich, buttery, and melt-in-your-mouth delicious. The combination of tahini and almond flour gives them a nutty flavor that pairs perfectly with a subtle sweetness. They are perfect for enjoying with a cup of tea or as a sweet snack any time of the day.
Ingredients
- 1 cup almond flour
- 1/4 cup tahini
- 1/4 cup maple syrup
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, tahini, maple syrup, vanilla extract, and salt.
- Stir until all the ingredients are well combined and a soft dough forms.
- Take tablespoon-sized portions of dough and roll them into balls. Place the balls on the prepared baking sheet, leaving some space between each cookie.
- Use a fork to gently press down on each cookie, creating a crisscross pattern on the top. This also helps the cookies to spread slightly while baking.
- Bake for 10-12 minutes, or until the edges of the cookies start to turn golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes.
- Transfer the cookies to a wire rack and allow them to cool completely before serving. They will firm up as they cool.
- Enjoy these vegan tahini shortbread cookies with a cup of tea or as a sweet treat on their own.
