I have been baking with almond flour for a while. However recently I came across a post using tahini and almond flour which sounded like a great idea.

My brother just brought us a bottle of maple syrup from Canada so this recipe was perfect. Beats most store bought cookies and they are healthy and delicious.

Ingredients

3 cups almond flour

2 cups tahini (use a fresh bottle of tahini to ensure it is runny – avoid tahini with lumps in it)

1/2 cup maple syrup (check NOTES for substitues)

Sesame seeds to coat ( approx 1-2 cup)

Putting it together

Keep a baking tray with baking paper ready for use.

Mix the almond flour, tahini, and syrup in a bowl until well combined.

Using a spoon, measure approx 12-15 equal portions and roll into balls.

Put the sesame seeds in a big plate. Roll the balls in the sesame seeds to coat them evenly on all sides and place on the baking paper.

Bake at 180C for 15-20 mins until golden (or a little longer depending on the size of the cookies and your oven.

Leave to cool on a biscuit rack before storing in an airtight container.

Enjoy a healthy cookie with a cup of coffee or tea.

NOTES

Top Substitutes for Baking Cookies

• Honey: Matches the viscosity of maple syrup well and keeps cookies soft, though it is slightly sweeter and more floral.
• Agave Nectar: A close, neutral-flavored alternative that works well in a 1:1 ratio.
• Brown Sugar Syrup: A homemade mix (1 part water to 1 part brown sugar) offers a similar caramel color, depth, and consistency.
• Golden Syrup: Provides a butterscotch-like flavor and is an excellent, slightly sweeter alternative.
• Date Syrup: A natural, viscous option that functions well 1:1 for a caramel-like, rich taste.

Usage Tips for Cookie Recipes

• Ratio: Generally use a 1:1 ratio—1 cup of substitute for 1 cup of maple syrup.
• Browning: Honey causes faster browning, so you may need to reduce oven temperature slightly.
• Flavor Adjustment: Because substitutes may lack the distinct maple taste, adding a dash of caramel extract or vanilla can help enhance the final cookie
• Consistency: If using granulated brown sugar instead of a syrup, add an extra 1-2 tablespoons of water or liquid per cup of sugar to maintain moisture.