Gingersnap Tahini Cookies

These gingersnap tahini cookies are absolutely DELISH! Not only are they grain free, but they’re also refined sugar free too. They taste amazing, are simple to make, and will make you feel amazing too. Let’s get into the ingredients you’ll need.

Gingersnap Tahini Cookie Deets!

I was craving a gingersnap cookie, and something in me just knew that adding Tahini to the mix would be a good idea, and it WAS! Here’s what you’ll need:

• Creamy Tahini: ICYMI, Tahini is made from toasted and ground sesame seeds. It’s an amazing source of fat, vitamins and minerals. Tahini is also a great source of antioxidants as well. Be sure to get the creamy kind as it’s best for the cookies!
• Coconut Sugar , Allulose Brown or Golden Monk Fruit Sweetener: I prefer to use one of these lower or zero glycemic sweeteners for this recipe, but brown sugar could work too. The golden essence works really well with the ginger flavors and compliments the maple syrup nicely!
• Almond Flour: I absolutely love this grain free flour option as it’s a great source of fat, protein and fiber, so you get more bang for your buck than white flour, IMO! It’s super simple to bake with too. I always get the Kirkland brand by Costco!

If you’re into this Gingersnap Tahini Cookie Recipe, you may also check out my Almond Butter Cookies or White Chocolate Peppermint Cookies  which are some of my other favorite cookie recipes!

xoxo

Alysia (Purely) Pope

 

 

 

 

 

Gingersnap Tahini Cookies

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Serves: 15 Prep Time: 25 minutes Cooking Time: 18-20 Min

Ingredients

• 1 2/3 cup almond flour
• 1/4 c golden monk fruit sweetener, coconut sugar or brown sugar
• 1 tsp ground ginger
• 1/2 tsp allspice
• 1/2 tsp cinnamon
• 1/4 tsp sea salt
• 1/2 tsp baking powder
• 1 egg
• 1/4 c creamy tahini
• 1/4 c maple syrup
• 1/4 c ghee, melted
• 1 tsp pure vanilla extract

Instructions

Bend & (Ginger) Snap!

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix together all of the dry ingredients (almond flour, sweetener, ginger, cinnamon, allspice, baking powder, salt) until well combined + there are no chunks.
3. In a small/medium bowl, whisk together the tahini, maple syrup, ghee, vanilla and egg until well combined.
4. Combine the wet ingredients into the dry and fold/mix well until it’s all combined. 
5. Line 1-2 baking sheets with parchment paper, then using a tablespoon, form the cookies into about 14-15 cookie dough balls.
6. Place the cookies on the baking sheet, a few inches apart, and press down/flatten a bit with a fork or the back of a spoon.
7. Bake cookies for 18-20 minutes, then allow to cool completely + serve!