Tahini Cardamom Cookies

Nadia Cookies, dairy free, Desserts, gluten free, snack, Sweet Snacks, Vegan, Vegetarian, Video 57 Comments

 

A crunchy cookie flavoured with cardamom, cinnamon and tahini.

I created these tahini cardamom cookies especially for Eid (which is this Sunday/Monday depending on the sighting of the moon). This is the third year in a row where I make a cookie recipe to celebrate Eid. A couple of years ago I made my healthified Kleicha/date cookies recipe (which is probably my favourite recipe on the blog to date!) and last year I made another version of cardamom cookies without the tahini and with a few different variations, but still equally as delicious! 

I used tahini instead of oil to add lots of goodness and flavour making these tahini cardamom cookies oil-free. They’re also vegan (no eggs, milk or butter) and gluten-free. 

I’m a huge fan of crunchy cookies, that’s why you’ll find a lot of my cookie recipes are of the crunchy variety. There is something so satisfying about biting into a crunchy cookie. Something a soft cookie just doesn’t offer. Plus crunchy cookies are perfect to dunk into your cup of tea πŸ˜‰ 

Usually healthier cookies tend to have a softer texture because they use things like banana, which usually also overpowers the flavour, and cut out the sugar. To achieve a crunchy cookie, I created a thick batter by using less liquids, no milk and baked it for slightly longer than a traditional cookie (15 minutes).  

I hope you try out the recipe πŸ™‚ and happy Eid to everyone celebrating πŸ™‚ 

Tahini Cardamom Cookies (Vegan & Gluten-free)

Makes: 10-12

Ingredients:

1/2 cup (80g) gluten-free flour
1/2 cup (50g) ground almonds
1/2 tsp cinnamon
1/4-1/2 tsp cardamom (depends how much you like it!) 
1/2 tsp baking powder
1/2 tsp salt
1/4 cup (4 tbsp) tahini
1/4 cup (4 tbsp) maple syrup
Sesame seeds for topping

Method:

Preheat your oven to 180*C/160*C fan assisted/350*F.
In a large bowl, mix together the flour, ground almonds, spices, baking powder and salt.
Pour in the tahini and maple syrup. Mix to combine. 
Shape the mixture into even sized balls and place onto a baking sheet lined with parchment paper.
Press into flat discs using your fingers. The thinner they are the crisper they will become. 
Sprinkle some sesame seeds on top. 
Bake for 12-15 minutes or until the edges are golden brown. 
Leave to cool completely. 
Enjoy!

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Comments 57

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  1. The measurement aren’t right? How is 50 grams 1/2 cup and 80g 1/2 cup. Also is the first ingredient on the list is gluten free flour? Can’t wait to try this! Thanks!

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      Author

      The measurements are correct. The gluten-free flour weighs more than the ground almonds. Just like 1/2 cup of rocks won’t weigh the same as 1/2 cup of feathers. let me know how it goes!

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      Author

      I haven’t tried oat flour to make this recipe so I can’t say for sure how they will turn out. You could try it, but the texture might not be the same.

  2. I made these the other day and they were absolutely delicious!!! I added a little bit of nutmeg and allspice in the mix too! I will definitlymake them again! Thank you very much πŸ™‚

  3. I looove your cookies❀ Madeleine them also with peanutbutter and peanuts. YumπŸ‘ Next time will be with almondbutter and almonds.
    And I love your YouTube channel som much😊 Thank you!

  4. Yummy.. Must try.. Do you offer nutritional info? A type 1 diabetic who’s insulin dependant means carbs/sugar etc are critical. 😊😁 Thanks heaps

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      Middle Eastern/Lebanese tahini would work best because of its runny consistency. If your tahini is really thick you may want to add a tbsp or so of oil.

  5. I wanna try these they look delicious. What type of flour can I use. Can I use chickpea flour or a rice potato corn mix?

  6. I made this recipe today and it turned out delicious! Thank you. Next time, I will try to make it savory, maybe garlic rosemary or sundried tomato!

  7. By ground almonds, do you mean almond meal? Do you think almond flour would work in place of the ground almonds?

    These sound really good and I intend to try them as soon as I can buy more tahini (just used the last of a tub of it). Thank you.

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      Author

      Yes it’s the same as almond meal. I think almond flour is slightly drier because it’s had the fat removed. You may need to add a little more tahini or maple. Use the video as a guide on what to look for in terms of the batter texture.

    1. Hi Nadia. How can i substitute almonds? I cannot eat them. Can i substitute or simply remove from recipe? Althought i kown that the flavour will not be the same…. πŸ™
      Thanks….they look wonderful

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  8. Dear Nadia, I made these a few days ago (however I slightly modified the recipe) and my father said that they are the best cookies he has ever eaten and I love them as well! I can’t wait to try another of your recipes πŸ™‚
    Great day!

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  9. These are soooo delicious! I substituted sunflower seed flour for the almond flour. I’ll be doubling the recipe next time!

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      So glad you enjoyed them Christine πŸ˜€ Thank you for your feedback! Never tried sunflower seed flour before. Must try it soon πŸ™‚

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  10. Nomnomnom!! I found the mix too dry so added a dash of rosewater. Not sure just how much it can be tasted in the baked result as my sensitivity to both cardamom and rosewater has decreased from abundant use whoops! But I love love love these cookies all the same – and so do my friends! Thank you πŸ™‚

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      Author

      I love the idea of adding rosewater! Rose water is really strong, so a little goes a long way! Must try it next time πŸ™‚ thank you for your feedback Sufiyo x

  11. Omg Nadia this recipe is incredible!! Congratulations!!
    It’s the second time I’ve made it and my family loves them!! They say they are super tasty, crunchy and healthy, not like the ones in the supermarket!!
    Thank you very much and regards from Spain πŸ™‚

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  12. Hi! These look great! Can I use regular flour as I’m not gluten free?
    Only gluten free flour I’ve got is coconut but that probably won’t work?
    Thanks πŸ™‚

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      Author

      Hi Kaska! Plain flour should work the same. I wouldn’t use coconut flour – I find it so dry and difficult to use in baking πŸ˜…

  13. Love the idea of crispy tahini cookies and can’t wait to try them. Also leaning to the nutmeg and cardamom combo with it being winter here and eid around the corner. And looking to try that anise version too. Actually excited πŸ™ˆ

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  14. Thank You Nadia…This is a fine base, they turned out great, My Wife prefers G-F, so I try different recipes, for her, as well as myself. I make Oat-Banana Cookies, the Whole or Quick Oats might substitute for the Almonds, for those with Allergies, to the Almonds. I haven’t tried it, Old Brown Bananas are sweeter, Perhaps just substituting Bananas might work. Eventually I will try that also.
    I Love having Fun in the Kitchen. This Recipe is a Keeper

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      It’s so sweet you bake for your wife! I’m sure she appreciates it. Love the sound of your oat banana cookies too!

  15. I’ve made the Tahini Cardamom cookies twice this week. The second time I added 1/8 tsp black pepper along with 1/2 tsp cardamom. A nice little tang; should make my morning coffee taste really fine!
    Thanks for the great recipe!

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      Author

      Ooo I need to try adding black pepper next time! Would never have thought of doing that. Thanks for your feedback Robin πŸ™‚

  16. These are DELICIOUS! These protein-packed cookies are perfect for my afternoon break. Thank you so much for sharing the recipe! ❀️

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  17. I tried your recipe and it’s great. Reminds me of a Scottish oatcakes cookie. I used rice flour.
    For my second batch, I substituted maple syrup with honey and I added a little coconut creamas well as a touch of ginger powder. It turned out a little dry. I will think I’ll stick to your original recipe!

  18. I just made these cookies. You made my day. Thank you for this recipe! My recent switch to gluten free, dairy and egg free has left me quite frustrated. Until now! Gratitude!

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      That’s so nice to hear! πŸ™‚ So glad you enjoyed them Susan. It’s not easy finding out you need to cut out certain foods from your diet – I’m so happy I could make that transition a little easier! xx

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