The holidays are fast approaching and judge me if you must, but I love that things are already festive. This is going to be a pretty unusual Christmas, because Ricky and some friends and I are going to be going a long trip to India that spans over the holiday season (keep your eyes peeled for travel posts while we’re away). I have never spent Christmas away from family (whether that my my family or Ricky’s) and it is going to be pretty weird to be on a beach with our buddies in Goa, rather than sitting near a fireplace sipping tea and chatting with family. Don’t get me wrong, I can’t wait to head out on our big adventure… but I am a little weirded out by missing all the festive lead up that I’m used to. All that said, when I woke up unusually early this morning with Christmas carols stuck in my head, I decided it was the perfect time to pull together a spiced holiday cookie recipe. I wasn’t in the mood for something predictable like gingerbread or peppermint, so instead I tried something entirely different – these spiced tahini cookies!If you know me, then you probably know I love all things tahini. Okay, really I love any vegan-friendly middle eastern food (hummus, pomegranates, dates… I’m looking at you), but tahini holds a special place in my heart. Tahini is made from crushing toasted sesame seeds into a thick paste or a smooth, oily sauce. It has a great nutty flavour and is quite a bit creamier than other nut and seed butters. I love adding it on top of oatmeal, mixing it into salad dressings or stirring it into sauces to add dairy-free creaminess.These cookies are a perfect combination of nutty sweetness and the warm, spicy holiday flavour I was hoping for. They are super healthy, too (like, healthier than I had intended them to be! Hahaha). The base is almond flour, so they are quite high in protein, and they are sweetened with brown rice flour which is relatively low on the glycemic index. The tahini itself is also high in protein, and contains lots of calcium and iron. Not a bad deal for a festive treat, huh?
- ⅓ cup sesame seeds
- 1½ cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ⅓ cup brown rice syrup (or sub agave or maple syrup)
- ⅓ cup tahini
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- In a bowl whisk together the almond flour, baking soda, salt and spices.
- In a separate large bowl mix the brown rice syrup, tahini and vanilla.
- Add the dry ingredients to the wet ingredients and mix well until thoroughly combined.
- Spread the sesame seeds on a small plate.
- Scoop the dough and roll into small balls 1½ inch balls.
- Flatten each ball with your hands to make ¼-1/2 inch thick rounds.
- Dip the rounds in the sesame seeds, thoroughly coating one side.
- Transfer the rounds to the baking sheet, sesame-side-up, arranging them so that the cookies are about 2 inches apart.
- Bake in the oven for 8-10 minutes or until the bottoms are lightly browned.
- Let cool completely and enjoy.
- Store in a covered container or freeze to keep fresh longer.
*Adapted from Spiced Honey Tahini Cookies by Dishing up the Dirt.
And that’s it! I’ll be posting a few more recipes before I leave on my trip, after which I expect it’ll be mostly travel posts! Let me know if you tried this recipe, what you think, and whether you have any other suggestions for recipes I can make to squeeze in a little more holiday festive-ness before I take off!
Lots of love,