Tahini Cookies

Recipe and photo courtesy of Jeanine Donofrio (loveandlemons.com)

• ¾ cup smooth pourable tahini
• ½ cup maple syrup
• ½ tsp almond extract or 1 tsp vanilla extract
• 2 cups almond flour
• ½ tsp cinnamon
• ¼ tsp ground cardamom
• ¼ tsp ground ginger
• ½ tsp baking powder
• ½ tsp sea salt
• ½ cup pomegranate arils

Preheat the oven to 350 F. Line a large baking sheet with parchment paper.

In a large bowl, whisk tahini, maple syrup and almond extract until smooth. Add the almond flour, then sprinkle the cinnamon, cardamom, ginger, baking powder and salt evenly over the mixture. Use a spatula or wooden spoon to stir until well combined.

Use a 2-Tbsp cookie scoop to scoop the dough, using your hands to roll it into balls. Place each ball on the baking sheet, about 2 inches apart. Press down to flatten slightly. Sprinkle with pomegranate arils and lightly press. Bake 15 to 17 minutes or until lightly browned around the edges. Cool on the sheet 10 minutes, then transfer the cookies to a wire rack to finish cooling. Makes 13 to 16 cookies.