Now, as my blog expands, one thing will become abundantly clear; I love tahini. It’s not only me though, it seems that most people surrounding me have also fallen into the trap that is tahini. My love for tahini infused desserts is not new, halva is one of my favorite desserts. I have tried to make it once and failed. It is a delicious dessert made by heating tahini and honey and letting it cool into a crumbly piece of heaven.
While these cookies are not quite halva, they do certainly fill the craving, and they are much easier. On top of that, these cookies are gluten free! They are chewy, savory and sweet all in one. The tahini balances the sweetness of the white chocolate nicely. One thing to note here is that this recipe can vary depending on the tahini and the almond flower you have, so don’t be afraid to add a little more of one ingredient if something doesn’t seem right. Also, even if you are using white chocolate chips, go ahead and chop those up a bit more as smaller pieces are better. I hope you enjoy them!
Active time: 15 minutes
Cook time: 12 minutes
- 1 ½ cup almond flour
- ½ tsp baking soda
- ¼ tsp salt, heaping
- 3 tbsp honey
- ⅓ cup tahini, refrigerated
- 1 tsp vanilla extract
- 1 tbsp raspberry jam
- ⅓ cup chopped white chocolate
- Raspberry jam for topping
- In a small bowl, combine the almond flour, baking soda and salt.
- In a medium sized bowl, combine the honey, tahini, vanilla and raspberry jam and whisk together thoroughly.Then, add in the dry ingredients. First mix with a rubber spatula, then mix with hands.
- After, fold in the white chocolate and incorporate well. The dough should be a bit sticky and hold its shape well. To make the cookies easier to shape, place them in the fridge for 15 minutes. Preheat the oven to 350F.
- Prepare a baking sheet with parchment. Make 10 even cookies. I typically like to weigh each one out, each should be around 35 grams. Roll them into balls and place them on a baking sheet.
- Slightly flatten the cookies, and make a divot in the middle of the cookie where the jam will go. Add a heaping ½ tsp of jam to the center of each cookie. Bake on the middle rack for 10-12 minutes. When you look at them, they should have a bit of color around the edges.
- Once removed from the oven, let them cool for a minute or two on the baking sheet then transfer to a cooling rack. These cookies are very delicate when hot. Once cooled, enjoy and try not to eat the whole batch!