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These TAHINI CARDAMOM COOKIES are good!
I mean, obviously I’m in love with cardamom. But this combo with the tahini adds even more warmth while introducing that beautiful nuttiness and slight bitter flavor. It’s got it all!
I brought these to an office cookie exchange once and they were well received! So they’re officially on my “gotta share with the masses” list of treats. They’re free from so many allergens but full of delightful flavor and warmth!
Tahini Cardamom Cookies
Servings 12 cookies
Ingredients
- 3 tablespoons coconut oil, softened
- ½ cup tahini (120 grams)
- ⅓ cup maple syrup (100 grams)
- ½ teaspoon vanilla
- ½ teaspoon cardamom
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup oats (50 grams)
- ½ cup oat flour (75 grams)
- ¼ cup tapioca flour (33 grams)
Instructions
- In a bowl, combine the wet ingredients (tahini, coconut oil, maple syrup, and vanilla) first until smooth.
- Add in the remaining dry ingredients, one by one combining each, until everything is incorporated.
- Chill dough in the fridge for about 30 minutes until it is firm but not hard.
- Preheat the oven to 350℉
- Bake for about 10 minutes, or until the cookies are just beginning to brown on the edges.
