Chewy Tahini-Cardamom Cookies with Orange Zest

I’m so excited to be posting the first recipe on my new blog, and it’s only appropriate that it is dessert and a cookie at that.

Thinking back to when my baking love started, I can only think of my love for sweets. I was that little girl rummaging through the cookie jar when I thought no one was looking, thinking how sly I was. This usually ended with my mom asking me if I had had any cookies, me shaking my head no in response with my cheeks stuffed like a chipmunk. I’m not sure how that conversation usually ended, but I know then and still today, I LOVE sweets. Half the fun of baking yummy treats is taste testing the dough in the process, and then literally getting to have your cake and eat it too. Double win.

So today I am sharing a recent creation of mine in response to my Instagram page and interest in the recipe. It was inspired from my deep taste tickling fancy of the perfect chewy peanut butter cookie. As for most individuals, peanut is a very common food sensitivity with the affect of the mold aflatoxin on the liver due to conditions that peanuts are produced in. The idea to use tahini as a replacer for peanut butter was inspired by a friend of mine who just simply loves tahini. We had a cooking lesson day which pretty much comprised of just sharing our passion for cooking while I offered some tips in the kitchen, creating some delicious Indian food. She requested that we make cookies, and she was in a serious mood for tahini. Tahini cookies sounded pretty darn tootin good to me. The consistency and thus end result was just like that of peanut butter. I was reminded of one of the smartest and simplest peanut butter cookie recipes ever created on this planet that I learned from my days working at a bakery. It’s the melt in your mouth, perfectly chewy, sweet and salty cookie that is cheek stuffing worthy. When I thought of that cookie, I knew I could recreate these tahini based cookies to fit that profile. After some research of recipes, playing around with variations, and a lot of taste testing, these happened.

The cardamom and orange pairing was just a result of my fun in the kitchen for creative flavor profiles. The cardamom adds this deep warming spice to the pleasantly salty rich tahini while the orange zest lightens it up a bit. And what’s a cookie without some icing? Well, still a delicious cookie, but why not have some fun decorating and adding a little more of that cardamom and orange kick.

If cardamom isn’t your thing, simple tahini is still absolutely Devine. Just add a little sea salt on top and you just took it to the next level. There is so much you can do with variety once you have the base for a solid recipe. I hope my ideas and recipes will be the inspiration to getting creative in the kitchen. Cheers to that.

homecooked.love

Yields About 15 Cookies

Chewy Tahini Cardamom Cookies with Orange Zest

15 minPrep Time

10 minCook Time

25 minTotal Time

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Ingredients

• 1 Cup Almond Flour
• 1/4 Cup Tapioca Flour
• 1/4 Cup Raw Local Honey or Maple Syrup (vegan)
• 1/4 Cup Coconut Sugar
• 1/2 Cup of Tahini
• 1 1/2 teaspoon Coconut Oil
• 1/2 teaspoon Vanilla Essence
• 1 teaspoon Flax Seed Meal + 2 teaspoons warm water
• 1/2 teaspoon Sea Salt
• 2 teaspoons Cardamom Spice
• 1 Tablespoon Orange Zest
• Glaze
• 1/4 Cup Coconut Manna (Butter)
• 1 teaspoon Cardamom Spice

Instructions

1. Preheat oven to 350 degrees F.
2. Place 1 teaspoon flax seed meal with 2 teaspoons warm water in a small bowl to create flax egg - set aside.
3. Whisk or sift dry ingredients in a large mixing bowl.
4. Add wet ingredients and flax egg to dry ingredients, stirring with a wooden spoon.
5. Using a spoon, hands, or small cookie scoop, make 1/2'' rounds and place on a parchment lined baking sheet.
6. Place each cookie with plenty of space between each as the cookie will puff and spread during baking.
7. Gently press with palm the top of cookies to create a nice round shape but leaving them about 1/4'' thick.
8. Bake for 10 minutes or until golden around the edges and fragrant.
9. Glaze
10. Melt 1/4 cup coconut manna with 1 teaspoon cardamom spice, adding a teaspoon of water at a time until a workable thickness.
11. On cooled cookies, drizzle glaze on top with spoon or use a piping bag with a small round tip to create more of an elegant, uniform design. You can even just dip the cookies in the glaze any which way to coat them.
12. Chill in refrigerator for about 10 minutes until the glaze has set.

Notes

Store in an airtight container in the refrigerator for up to one week (if they last that long) - cookies will soften and become less chewy over time. When stored in an airtight container, cookies also freeze well. Pair with your favorite tea or espresso.

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