Tahini Walnut Cookies

Jacqueline Alwill

Brown Paper Nutrition

Trying to simplify things at the moment – work, life, and you know…cookies… These little guys tick all the boxes for simple, quick, delicious, nourishing – one bowl, one fork kind of cooking action you know? They remind me a bit of Sesame Snaps but in delicious cookie style. Best served with a cuppa, a book and some big deep breaths.

TAHINI WALNUT COOKIES 

Gluten free : Dairy Free : Sugar Free : Vegan 

1/2 cup tahini

1 cup almond meal

2 tb coconut oil, melted or olive oil

1 tsp vanilla

4 tb maple

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 cup walnuts, chopped

For top: 1 tablespoon sesame seeds

Preheat oven to 160C and line baking tray with greaseproof paper. Mix all ingredients together in a bowl. Roll into 12 balls, place on lined baking tray and press down lightly with back of fork. Cook in middle of oven for 8-10 minutes or until lightly golden. Cool on baking tray and store in airtight container.