6 Servings
30 Minutes
Allergens
Egg-free and dairy-free, these almond thumbprint cookies are perfect for serious tahini lovers. Featuring Mighty Sesame Tahini!
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking tray with parchment paper.
Mix all the ingredients, except almonds, together. Form small balls from the dough and place on the baking tray.
Flatten dough balls. Stick an almond in each cookie.
Bake for 15 minutes.
Sponsored by Mighty Sesame
question Are they healthy? Is there a way to adjust the recipe so they dont taste like tahini too much?
For a cookie, they are relatively healthy, but each persons idea of ‘healthy’ is different 🙂 If you don’t like tahini you try replacing it with peanut butter or almond butter.
Very banana-EE flavour. I would only do half. Otherwise, yum