tahini raisin cookies
a delicious crispy-on-the-outside cookie made with tahini, almond flour and raisins.
Servings: 15 cookies
Ingredients
- 1/2 cup tahini
- 3/4 cup almond flour I use Amson Naturals
- 1/4 tsp baking soda
- 1/3-1/4 cup honey depending on desired sweetness
- 1/2 cup raisins I use organic Sun-Maid
- 1 egg can omit if intolerant
Instructions
- mix all the ingredients until well combined in a small bowl or in the food processor, and fold in raisins last.
- let refrigerate until cold, 10-15 minutes, before scooping out the cookies (use approx one tablespoon of batter per cookie) on to a parchment paper-lined baking tray. flatten each cookie as necessary, allowing space between each cookie as they will enlarge slightly.
- bake at 350 for 10-12 mins.
- store in fridge or freezer for optimal freshness.