Easy 4-Ingredient Paleo Tahini Cookie Recipe

Makes 9 large cookies

Have you ever seen a cookie look as crispy and chewy as this? It’s only made with two main ingredients; tahini and maple syrup. I call this my magic cookie dough, as when you combine it initially it appears it will never work but then all of a sudden you can roll it into balls! For this recipe I encourage you to follow the measurements (yes they are in grams), so they turn out perfect every time. If you are more of a peanut butter or almond butter fan, click here to see my 3 ingredient nut butter cookies. Happy baking!

a note on tahini

Tahini is essentially ground-up sesame paste, but it’s silky smooth (I call it liquid gold. There are two types of tahini; hulled tahini and unhulled. Hulled tahini is when the outer shell of the sesame seed has been removed, allowing it to have an extra creamy consistency.

I highly recommend using hulled tahini in all of my recipes, make sure the ingredients are just sesame seeds. SHOP my favourite brand HERE. (you can use FEEDINGLARA20 for a discount!) This product is perfect as it’s organic and packed with essential vitamins and minerals like Magnesium and Calcium.

Ingredients

150g hulled tahini

115g maple syrup

1/2 tsp baking powder

1/4 tsp baking soda

dash of vanilla

pinch of flaky salt

(optional addition of chopped chocolate and sesame seeds)

Method

Preheat oven to 160C.

Mix ingredients in a bowl, using a fork, vigorously whisk until the mixture forms a sticky consistency and comes away from the edges of the bowl. Trust the process!

Add in optional toppings, and scoop 9 balls onto a lined baking tray, making sure to give them room as they spread (do not press the cookies down before you place them in the oven!). Bake for 12 minutes.

Once removed from the oven, let them cool a little before transferring from the tray. Sprinkle with flaky salt and enjoy! Store airtight at room temperature, or in the freezer (which helps retain the texture).