These cookies might just be the easiest yet tastiest vegan cookies out there. A simple staple recipe touring the Ayurvedic scene, there are only 5 base ingredients, but endless opportunities to play with different extras and create your own flavour combos. My favourite has to be dark choc and sea salt but I also love a simple sprinkle of sesame seeds or chopped hazelnuts on top. And if these cookies couldn’t get any more perfect, they’re also a one-pot-wonder kinda recipe, yay!

For a softer cookie, under-bake them slightly. If you prefer them crunchier, bake a little longer. I try and aim for somewhere in the middle, so they come out with crunchy edges and a chewy centre.

You’ll need

3/4 cup tahini

1/2 cup maple syrup

1/2 teaspoon sea salt

1 teaspoon vanilla

2 cups almond meal

Optional extras: dark chocolate, cacao nibs, nuts & seeds, dried fruit, rose petals etc

How to

Preheat the oven to 170°C and line a baking tray with baking paper.
Place all ingredients except almond meal into a saucepan and stir until smooth and well incorporated.
Remove from the heat and stand for 10 minutes to cool.
Add the almond meal and combine until a rough dough forms. If it’s a little sticky, let it rest for a few minutes.
Roll 1-2 tablespoons of dough into a ball and place on the tray, flattening slightly with your palm. The cookies won’t spread much, so you can bake reasonably close together. Bake for 10-12 minutes, then allow to cool on a wire rack.

Note: when adding your own extras, you can either stir them into the mixture at step 4 or pop them on top before baking.

Tahini Cookies

Kitchari