Tahini Cookies Two Ways

Ingredients

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• Maple Syrup Maple Syrup 80g 1/4 cup
• Tahini Tahini 55g 1/4 cup
• Vanilla Extract Vanilla Extract 1 tsp 1 tsp
• Almond Meal Almond Meal 30g 1/4 cup
• Brown Rice Flour Brown Rice Flour 90g 3/4 cup
• Baking Powder Baking Powder 1.5 tsp 1.5 tsp
• Table Salt Table Salt 1/8 tsp 1/8 tsp
• Cacao Powder Cacao Powder 2 tbsp 2 tbsp
• Almond Milk Almond Milk 60ml 1/4 cup
• White Sesame Seeds White Sesame Seeds 2 tbsp 2 tbsp
• Black Sesame Seeds Black Sesame Seeds 2 tbsp 2 tbsp

Instructions

1. 1.Preheat oven to 180ºC.
2. 2.Combine maple syrup, tahini and vanilla extract in a small mixing bowl and mix well until there are no more lumps.
3. 3.Combine flours and baking powder in a medium mixing bowl and whisk until combined.
4. 4.Divide flour mixture into two bowls, and add cacao powder to one bowl, whisking to combine.
5. 5.Divide tahini mixture between bowls, adding almond milk a tsp at a time (I usually add 2 tsp to the light mixture, and 4 tsp to the cacao mixture) and mix by hand until mixture becomes doughy, sticks together, and can easily be rolled into a ball without breaking.
6. 6.Prepare two plates for dough rolling, with white sesame seeds in one plate, and black sesame seeds in another.
7. 7.Divide light dough mixture into 6 even pieces, roll each piece into a ball and, one by one, roll each piece in the plate with black sesame seeds.
8. 8.Repeat steps with cacao dough, placing each piece onto the plate with white seame seeds.
9. 9.Place dough balls onto a prepared baking sheet, spacing it at least 3cm apart. Press each ball down with the bottom of a flat bottomed glass or measuring cup to form a round disc about 3 to 5mm thick.
10. 10.Bake for 10min until golden brown. Allow to cool on a wire rack before serving.

Nutritional Information

• Calories:
  186
• Fat:
  12g
• Sodium:
  122mg
• Carbs:
  16g
• Sugar:
  5g
• Protein:
  5g