Honey Almond Tahini Cookies (Paleo, Gluten Free)

If you, like me, have been trying to eat healthier but are suffering from severe FOMO by the bombardment of pictures of all the desserts people have been making for Rosh Hashana, look no further. You too can have a delicious, chewy, honey cookie that is gluten free and paleo friendly. Rejoice! These cookies have a base of almond flour and then lots of tahini and honey which gives them a taste slightly reminiscent of halva (hell yeah!), a little cinnamon, a little salt, some vanilla etc. and then topped with almonds that get toasty in the oven- man, oh man, are they good. They absolutely hit the honey cookie spot. Make them in advance and freeze them because they taste even better when eaten straight from the freezer. Gluten free or not, you're gonna want to make these, stat! Enjoy!

makes about 28 cookies using a small cookie scoop
1 1/2 cups almond flour (which is just finely ground almonds)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 Tb tapioca starch- or substitute 1 Tablespoon of corn starch instead
1/2 cup tahini (well mixed)
1/2 cup honey
1 tsp vanilla extract
1 egg
1/3 cup slivered almonds

 In one bowl whisk together the almond flour, baking soda, salt, cinnamon and starch. In a separate bowl, mix together the tahini, honey, vanilla, and egg. Add the dry ingredients to the wet and mix well. Refrigerate for a few hours or overnight. Preheat oven to 350.  Place small scoops of the cookies on a parchment lined baking sheet making sure there is space between each one (they spread a lot!) and sprinkle a little bit of slivered almonds over each cookie pressing down slightly so they adhere. Bake for about 8-10 minutes until lightly golden brown. Remove from oven and cool completely before removing from the baking sheet.
(recipe adapted from Food and Wine)


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