Tahini Coffee Pecan Cookies

“These cookies will definitely please your coffee-lover guests as dessert and are perfect as a snack alongside your hot cocoa!”

Tahini Coffee Pecan Cookies

  • Servings: 12 cookies
  • Difficulty: Easy
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Ingredients

  • 1 1/2 cup gluten-free oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1 flax egg (1 tablespoon ground flax seeds + 3 tablespoons espresso *see notes)
  • 1/2 cup tahini
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • pecans for topping

Directions

  1. Preheat oven to 180C.
  2. Prepare the flax egg by combining ground flax seeds and espresso, then aside for around 15 minutes to thicken.
  3. Combine the dry ingredients (oat flour, baking powder, cinnamon) in a mixing bowl, then add in the wet ingredients (flax egg, tahini, maple syrup, vanilla extract) and mix well.
  4.  Roll dough into balls of about 1 tbsp in size and flatten them using your hands on a lined baking tray.
  5. Bake the cookies for around 10 minutes, take them out at the 5-minute mark, top the cookies with pecans then place them back into the oven and bake for another 5-6 minutes.
  6. Let the cookies firm up and cool on the tray for 15 minutes and enjoy!

notes

  • You may also substitute the espresso by combining 4.5 teaspoons of instant coffee and 3 tablespoons of water. When placing the pecans on top of the cookies, slightly press the pecans down so that they won’t fall off easily after baking.


Recipe Creator
Name: Ariel
Country: Australia

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