The coconut flour gives these cookies a chewy peanut butter cookie texture. Feel free to add a square of 100% cacao chocolate on top for a peanut butter blossom–like treat. For a fresh-baked treat, freeze these cookies raw and bake them fresh (note that they may take a few minutes longer in the oven).
Tahini Almond Butter Cookies
MAKES 12 COOKIES
1/4 cup almond butter (we like Artisana or Maranatha)
1/2 cup runny tahini (we like Soom)
1/4 cup maple syrup*
1 1/2 cups almond flour
1/4 cup coconut flour
1/2 tsp. baking soda
1 large egg
1/4 tsp. fine sea salt
INSTRUCTIONS:
-
Preheat the oven to 350°F.
-
Add all the ingredients to a stand or handheld mixer in a large bowl with a whisk attachment and beat for one minute on low until combined and one minute on medium-high until smooth.
-
Scoop into cookies with a two-ounce ice cream scoop or 2 Tbsp.–size portions. You can press the cookies down with the back of a fork once or twice like peanut butter cookies, depending on how fluffy you like them.
-
Bake on parchment paper about an inch apart for 10 to 12 minutes until golden brown on the bottom and cooked through.
-
Store in the freezer and let sit on the counter for 30 minutes or overnight to defrost.
NOTE: If you are avoiding sugar, skip the maple syrup and whisk 1 tsp. monk fruit into 3 Tbsp. water.
Recipe developed by Chef Carla Contreras.
