Bake Time:
15 minutes
Indulge guilt-free in the delightful crunch and nutty richness of these Buckwheat Tahini Cookies, a gluten-free delight that can effortlessly transition to a sugar-free option. Crafted with care, these cookies offer a wholesome alternative, making them ideal even for the little ones. With the unique blend of earthy buckwheat and creamy tahini, each bite is a symphony of flavors and textures that will tantalize your taste buds. Whether enjoyed as a wholesome snack or a sweet treat, these cookies are bound to become a cherished favorite in any household.
Servings:
24 cookies
Ingredients
Method
Preheat oven to 180°C and spray a baking tray with non stick spray or line with parchment paper.
Combine the buckwheat flour, almond flour, baking soda and xylitol in a mixing bowl. Stir in the milk and tahini to form a cookie dough – it will be dry at first, so keep stirring for at least a minute or two, until it turns into a cookie dough. Form one big ball, then break off smaller pieces and roll into 24 balls depending on size.
Place on prepared baking tray, and press each cookie lightly with a fork. Sprinkle a little bit of sesame seeds on top of each cookie.
Bake for 15 minutes.
Let cool 10 minutes before handling, as they will firm up while cooling.