Tahini Gingerbread Cookies (GF)

We’ve put together a spin on the classic festive cookie, Gingerbread! Full of healthy fats and anti-inflammatory spices, these are basically a superfood dessert.

Ingredients:

1/2 cup almond flour

1/2 cup oat flour 

1/2 cup pure maple syrup 

1 cup tahini 

1 egg

1 tsp pure vanilla extract 

1 tsp cinnamon 

1/2 tsp ginger

1 tsp baking soda

Instructions:

In a large bowl, combine the almond flour, oat flour, tahini, maple syrup, egg, vanilla, ginger, and baking soda. Mix well until a dough is formed. Place in the refrigerator for 30 minutes. 

Meanwhile, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper. Spoon about 2 tablespoons of dough onto the baking sheet until you have about 12 cookies. Shape them into balls, then gently press down on each to round them out. Bake in the oven for 11 minutes. They may seem underdone, but this is what you want! As they cool, they will get nice and chewy. 

 Cool on a wire rack for at least 30 minutes, then transfer your storage container of choice.