Description
Savory-sweet tahini cookies made with gluten-free almond flour and maple syrup, topped with tart pomegranate arils for a Middle Eastern-inspired treat that satisfies sweet and salty cravings simultaneously.
Ingredients
¾ cup tahini
½ cup maple syrup
½ tsp almond extract
2 cups blanched almond flour
½ tsp cinnamon
¼ tsp cardamom
¼ tsp ground ginger
½ tsp baking powder
½ tsp sea salt
½ cup pomegranate arils
Instructions
Preheat oven to 350°F (175°C). Line baking sheet with parchment paper
Whisk tahini, maple syrup, and almond extract in large bowl until fully combined
Stir in almond flour using spatula until clumps dissolve, forming sticky yet workable batter
Evenly sprinkle dry spices over wet mixture. Mix thoroughly but briefly, avoiding overworking
Portion dough with 2-tablespoon cookie scoop for consistent size and shape
Roll into balls with palms. Press each lightly ½ inch thickness on baking sheet
Use fork to make crisscross pattern before adding pomegranate arils
Sprinkle pomegranate seeds generously on each cookie for visual and textural contrast
Bake for 15-17 minutes until edges are golden but centers remain soft
Cool cookies on sheet for 10 minutes before transferring to wire rack
Notes
Toasted nut paste enhances flavor
Sea salt can be substituted with smoked salt
Pomegranate juice can replace arils for juicier texture
Dough should be chilled briefly for easier shaping if too sticky
- Prep Time: 15
- Cook Time: 17
- Category: dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg