Almond Flour Tahini Cookies


These cookies are based on this recipe, but with a few HEAB tweaks. 🙂




  • 2 ½ cups blanched almond flour
  • ½ teaspoon Celtic sea salt
  • ½ teaspoon baking soda
  • ½ cup tahini
  • 1 tablespoon vanilla
  • ½ cup maple syrup
  • 1 cup chocolate chips


  • Pre-heat oven to 350°
  • Combine dry ingredients in a large bowl
  • Stir together wet ingredients in a smaller bowl
  • Mix wet ingredients into dry
  • Form ½ inch balls and press onto a parchment lined baking sheet
  • Bake for 7-10 minutes


{ 2 comments… read them below or add one }

TANYA December 5, 2013 at 9:51 pm

does it have to be blanched almond flour?


HEAB December 6, 2013 at 7:57 am

Hi Tanya
This recipe is adapted from a recipe from Elana’s Pantry. She recommends always using blanched almond flour, but since making these cookies, I have experimented with almond meal from Trader Joe’s, and it worked as well. The texture of the cookies was a bit different but still good. So in answer to your question, blanched is probably best but not necessary. 🙂


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