These cookies are a recent favourite: sweet and chewy, with a slightly more grown-up flavour combination. A friend recently served a tahini & rosemary buttercream on a pudding she had made at a dinner party, it was love at first bite. These are so easy to make and last for up to 4 days in a tupperware or biscuit tin, the texture becomes softer and spongier after 2 days, which, rather than to their detriment, is in fact yummy.
This makes 16-18 small cookies.
paleo, refined sugar free, gluten-free
1 ¼ cup ground almonds (125g)
¼ cup stiff honey (60g)
¼ cup tahini (60g)
¼ cup nut milk (I love Plenish hazelnut m*lk here)
1 teaspoon baking powder
1 teaspoon psyllium husk
1 teaspoon fresh rosemary, finely chopped
Preheat the oven to 170 degrees and line a baking tray with parchment paper.
Quite simply combine all of the ingredients in a large mixing bowl and beat well.
Let the mix stand for 5 minutes, allowing the psyllium husk to thicken the dough.
Using slightly damp hands (and for ease of rolling dampen your palms between each cookie) roll the mix in to 16 or so small balls, flatten each ever so slightly, and press a thumbprint into the top (again, a wet thumb will prevent the mix sticking to you).
Bake in the preheated oven for 8-10 minutes until each cookie has darkened a little around the edges and is golden all over. Allow to cool on the tray for a few minutes before transferring to a cooling rack.