Tahini Pistachio and Cardamom Cookies

A lightly spiced chewy cookie studded with pistachios. Inspired by the Middle Eastern flavors I love.

While I was working on the galette and tasting all of the tahini, I really developed a desire to make a dessert recipe. I wanted them to be grain free and include pistachios and some warm spices. These cookies are so, so good. You must try them. They are chewy, nuty and just slightly spiced.

• Tahini, pistachio and cardamom cookies
  • 1 cup of tahini
  • 2 eggs
  • 1 cup golden sugar (coconut sugar or can sugar would also be fine)
  • 1 Tbsp vanilla extract
  • 1 cup almond flour
  • 4 Tbsp coconut flour
  • 2 Tsp baking soda
  • 1 Tsp kosher salt
  • 1/2 Cup chopped salted pistachios
  • 1/4 Tsp cardamom
  • 1/4 Tsp cinnamon
  • Sesame seeds
• Combine tahini, eggs, sugar and vanilla. Adding remaining ingredients except sesame seeds.
• Stir until a dough is formed.
• Use a cookie scoop to form even sized cookies. Roll the dough to form balls.
• Dip or roll balls in sesame seeds.
• Place on parchment lined baking sheet.
• Bake for 12 mins at 350 degrees F.

Please give these cookies a try and let me know you made them. I hope you enjoy.