I love tahini. I use it on top of everything, and what about cookies? These, in my opinion, are an energy boost. I like to have a few when I go hiking, before sports, or just with my morning cappuccino. They just melt in your mouth.
125 grams almond flour
100 grams hazelnut flour
200 grams tahini
70 milliliters maple syrup
1 pinch salt
1 handful cacao nibs
Preheat the oven to 170°C degrees.
In a bowl, combine the tahini, maple syrup, and a pinch of salt.
Add the dry ingredients and mix until well-combined.
Take about two tablespoons of dough and roll it into a little ball.
Place the ball on an oven tray covered with baking paper. Now push down with the palm of your hand until you have a cookie-looking shape. Repeat with the rest of the dough.
Garnish the cookies with cacao nibs.
Pop into the oven for ten to fifteen minutes.
Turn off the oven and then leave the cookies inside for another five minutes. Now take them out and let them cool completely.