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
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.