By Sandy King

(Gluten free, dairy free, vegan)


A few months ago, I shared a recipe for Almond Cacao Nib Cookies.  I then wondered where I would find another recipe which would also bring that relatively guilt free satisfaction of enjoying a treat, baking and still avoiding the empty calories we so often choose on the spur of the moment.  Well, as usual, my question was soon answered when this recipe appeared.

This recipe includes Almond Meal, which is rich in antioxidants and contains calcium, Vitamin E as well as being high in fibre.  I have also learned that almonds have a high alkalinity content, which means they may help control inflammation in our body.

Tahini is also included on the list of ingredients.  Tahini is made using sesame seeds.  It is rich in Vitamin E and in several B vitamins as well as Zinc, Phosphorous and Magnesium.  Being a paste, it is easily digested, allowing the nutrients to be well absorbed.

If you have a nut allergy, the Almond Meal may be substituted for any meal with a similar texture.





  • 1½ cups (375ml) Almond Meal or similar. I always use organic almond meal
  • 1 (5ml) teaspoon Baking Powder
  • ½ cup Tahini (remember to stir up the jar of tahini because it does tend to settle)
  • ¼ cup Pure Maple Syrup





Preheat your oven to 180˚C (my oven tends to reach a heat slightly higher than the set heat, so I preheat it to 170˚C).  Line a baking tray with non-stick baking paper or a silicone baking mat.

Combine ingredients in a mixing bowl.  Adjust the “wetness” of the mixture to allow you to roll it into balls.  Either add a little more almond oil if it is too wet, or a few drops of water if it is too dry.

Roll dough into balls and place on the prepared baking tray.  Use a fork to flatten slightly, creating a pattern on the top side (I find the fork comes away from each cookie more easily if I run the fork under hot water, dry the fork, and then use it to flatten the cookies.)  Sprinkle with sesame seeds if you choose, or leave them plain.

Bake for about 8-10 minutes, or until lightly golden.


I really love these with a cup of lemon and honey tea!!

I hope you love them as much as I do!!!


Scrumptious Tahini Cookies recipe

Contributor Sandy King is a Pellowah Practitioner and an Oracle Card and Runes reader, who works on an energy level to help others pave their path to understanding the apparent obstacles they face.  Her other passion is cooking.