Nothing says holiday festivities like a party with a table overflowing with cookie trays.
I love pretty much all Christmas cookies, but am always extra impressed by the unique cookies on the table—ones with flavors, shapes or textures that I have seen before.
I was inspired to create a more unique Christmas cookie + couldn’t resist the urge to combine a few of my favorite ingredients—tahini, maple syrup, + ginger. Everyone loves a good ginger cookie, but not everyone has tried one with tahini.
Friends, this combination creates the sweetest, most perfectly textured, gluten free cookie around + I’m so excited to be sharing this recipe with you all.
For your next holiday party I present the best Tahini Ginger Cookies!
These are some of the simplest cookies I’ve whipped up for the bog—requiring only 9 ingredients, 1 bowl and 20 minutes, you can have these Christmas cookies ready quickly. I love hosting holiday parties, but always panic when I realize that I didn’t plan a dessert after the meal. If you’re like me, save some time + stress—make these cookies!
Also, I need to mention that tahini is so amazing in cookies!—if you’ve used it in sauces or hummus, you will know that it can be kind of bitter. Mixed with rich molasses, naturally sweet maple syrup + a whole bunch of spice, the tahini adds an earthy, creamy flavor that you will love!
I hope these Tahini Ginger Cookies become a star at your next holiday party! They are:
Crisp on the Outside + Soft on the Inside
Quick + Easy
+ So Festive
If you like this sweet, festive recipe you might also enjoy my gluten free pumpkin bread, gluten free apple muffins with cinnamon crumble, pumpkin mug cake, or my black bean brownies with cashew butter frosting.
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a large bowl, combine the tahini, maple syrup, egg, molasses and vanilla.
- Stir in the oat flour, ginger, baking soda, and salt. Mix until creamy and well combined.
- Using a Tbsp. measurement, scoop out dough and place on lined baking sheet 2 inches apart.
- Bake for 10-12 minutes or until edges are slightly golden.
- Let cool for 5 minutes on baking sheet then transfer to cooling rack. Enjoy warm.
- Leftovers will keep in airtight container on counter for up to 3 days or refrigerated for a week.