Pecan Tahini Cookies

These gluten-free vegan cookies are not only perfect for Passover but also ideal for indulging any day of the year. With a delightful crunch that lasts for days, they offer a satisfying texture that's simply irresistible.

Slightly sweet but not overly so, these cookies strike the perfect balance, making them a delightful treat for any occasion. Whether you're observing Passover or simply craving a delicious snack, these cookies are sure to satisfy your sweet tooth

Ingredients

1/4 cup tahini paste

1/4 cup pure maple syrup

1/2 teaspoon vanilla extract

2 cups almond flour

topping (optional)

roasted pecans, chopped

Directions

Preheat oven to 350°F (175°C)

Line a baking sheet with parchment paper.

Take a mixing bowl and add tahini, pure maple syrup and vanilla extract, whisk to combine. Next, add almond flour and mix with a spatula at first and then with your hand. Create a ball and place between two parchment paper. Roll the dough into 1/8 inch thickness. Sprinkle chopped pecans on top and roll them into the dough. Cut circles using a round cookie cutter. Place the cookies on the baking sheet and bake in the oven for about 8-10 minutes or until the edges becomes golden brown. Place the cookies on a cooling rack and they will become hard once they cool down. Store in a glass jar on the counter.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, whisk together the tahini, maple syrup, and vanilla extract until smooth and well combined.

Add the almond flour to the wet ingredients and fold it in with a spatula until just combined.

Form the dough into a ball and place it between two sheets of parchment paper. Using a rolling pin, roll the dough out to a uniform 1/8-inch thickness.

Sprinkle the chopped pecans evenly over the dough surface. Gently press them into the dough with your rolling pin to ensure they adhere slightly.

Use a round cookie cutter to cut out desired shapes from the dough. Carefully transfer the cookies to the prepared baking sheet.

Bake the cookies for 8-10 minutes, or until the edges are golden brown.

Let the cookies cool on a wire rack. Once cool, store the cookies in an airtight container on the counter.