THESE COOKIES ARE DEVINE! RICH, CHEWEY, AND BEAUTIFUL.
I have a little obsession with tahini… but do you blame me?
It's rich, nutty, earthy, and creamy. I am sure dessert isn't the first thing you think of when you think tahini, but sesame (tahini is sesame paste) is used in many parts of the world as a base for dessert.
I recently took a trip to Dubai and when I came back I was craving this wonderful halva I had there. It was jam-packed with pistachios and had a beautiful hint of rose to it. The thought of it literally made me drool! So I came up with these decadent cookies. They have pistachio, cranberries, and that slight beautiful touch of rose.
Flourless Tahini Cookies with Cranberries & Pistachio
A delicious exotic cookie that will have you coming back for more
- 1/3 cup maple syrup, or date paste
- 3/4 cup tahini
- 3/4 cup almond flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup chopped pistachios
- 2 Tbsp chopped cranberries
- extra rose petals and chopped pistachios for garnish
- 2 tsp crushed culinary rose petals
- Whisk together maple syrup and egg in a large mixing bowl until smooth.
- Next, stir in the tahini, almond flour, and salt. Mix very well until a smooth sticky ball forms.
- Gently fold in your pistachios and cranberries.
- Pop the batter into the fridge for 15 minutes to set.
- While the batter is chilling, preheat oven to 180C/350F and line a baking tray with parchment paper, set aside.
- Once your batter is done chilling, use a cookie scoop or tablespoon, scoop and form about 10 to 12 cookies.
- Bake for 12-15 minutes or until the edges start to brown.
- Garnish with more dried edible rose petals and chopped pistachios
- A lovely substitute if you don't have rose petals is 1/2 tsp cardamom powder
- Let cool completely before serving (they are quite delicate when warm).