TAHINI GINGER COOKIES

Fall is right around the corner and I am so ready to say good bye to summer. I can hardly wait to embrace warm colors and begin fall baking! Every year during Fall, I take a break from life’s chaos and just bake! It’s cold and mostly rainy outside and the best way to wind down is with baking! Calming happy aromas make me lose myself and just live in the moment, that’s Fall for me.

This recipe is also one of my guilt-free pleasures. These cookies are made with Tahini, a Middle Eastern condiment made with hulled sesame seeds and a hint of ginger to warm up your palate. The cookies are sweetened with maple sugar which is not only healthy but also a Fall baking essential. So bake these beauties, get yourself a cup of coffee, and just wind down…

Tahini Ginger Cookies
Prep time: 10 mins and Cook time: 14 min

INGREDIENTS

  • Tahini — 1 cup
  • Maple sugar or honey — 1/3 cup
  • Ground ginger — 1 tablespoon
  • Baking powder — 1/2 teaspoon
  • Egg — 1 large
  • Vanilla extract —1 tablespoon
  • Sesame seeds — 1/4 cup
  • Salt — 1/4 teaspoon

DIRECTIONS

  1. Preheat the oven to 350 F (176.6 C).
  2. Line two large size baking sheets with parchment paper.
  3. In a large mixing bowl, beat the egg and maple sugar until the sugar dissolves.
  4. Then add the Tahini, ground ginger, baking powder, vanilla extract and salt. Mix until all combined.
    When you touch the dough with your bare hand it shouldn’t stick, that’s a sign the dough is ready.
  5. Now place the sesame seeds on a small plate.
  6. Scoop the mixture with a small cookie scoop and lay it in the middle of your palm. Roll it into a ball and then slightly flatten it.
  7. Dip one side of the cookie in the sesame seeds. Then place it on the baking sheet. Repeat this process and make sure to leave at least 2 to 3 inches between each cookie as they expand when baking.
  8. Bake the cookies for about 12 to 14 minutes. Let them sit on the baking sheet for 10 mins and then transfer them onto a cooling rack. Cool completely before serving.

NOTES

 Maple sugar: Can be replaced with coconut sugar, brown sugar or white sugar.

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