Nutty Spiced Tahini Cookies with Pomegranate Arils Recipe
These tahini cookies offer a delightful nutty and spiced flavor combined with a moist and tender texture. Vegan and gluten-free, they feature aromatic spices and fresh pomegranate arils that add a burst of color and tartness. Perfect as a wholesome dessert or snack, these cookies are easy to prepare and baked to perfection with warming notes of cinnamon, cardamom, and ginger.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: About 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern-inspired
- Diet: Vegan
Ingredients
Wet Ingredients
- ¾ cup smooth tahini
- ½ cup maple syrup
- ½ teaspoon almond extract or 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups almond flour
- ½ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ½ teaspoon baking powder
- ½ teaspoon sea salt
Mix-Ins & Topping
- ½ cup pomegranate arils (can substitute dried cranberries or chocolate chips if pomegranates are out of season)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, whisk together the smooth tahini, maple syrup, and almond extract until the mixture is smooth and well combined, creating a creamy base for your dough.
- Combine Dry Ingredients: Add the almond flour to the wet mixture, then evenly sprinkle in the cinnamon, ground cardamom, ground ginger, baking powder, and sea salt. Using a spatula or wooden spoon, stir all the ingredients until fully incorporated, forming a consistent dough.
- Shape Cookies: Use a 2-tablespoon cookie scoop to portion out the dough, then roll each portion into a ball with your hands. Place each ball onto the prepared baking sheet and gently press down to slightly flatten the cookies.
- Add Toppings: Sprinkle pomegranate arils evenly over the flattened dough on each cookie, pressing lightly so they adhere during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 15 to 17 minutes, or until the cookies are lightly browned around the edges, signaling they are cooked through.
- Cool: Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely, helping them set and maintain their shape.
Notes
- Use smooth tahini for best texture; chunky or dry tahini will affect dough consistency.
- These cookies freeze well, so making extra batches is a great way to have them on hand for later.
- If fresh pomegranates are not available or out of season, substitute with dried cranberries or chocolate chips for variation.
- This recipe is vegan and gluten-free, making it suitable for a variety of dietary preferences.
