If you ask my favorite ice cream flavor, I will probably tell you it’s vanilla, which would be true. However, I also love to try all the weird flavors of ice cream. And almond butter. Potato chips.
I’m always up for buying that unique and interesting sounding flavored product that I’ve never had before.
Sometimes they are good. Occasionally they are great. But sometimes they are just weird.
One of the things I tried recently was tahini seed and nut butter. It turns out tahini butter is an incredibly strong flavor that is not appealing to me, though I am sure it is to other people, first thing in the morning. Or any time of day really.
But I hate wasting food as much as I love taking chances on trying weird things. So I had to use it. Luckily, adding some sweetness and complementary flavors transformed the unappealing tahini butter into a totally addictive cookie that is interesting in all the ways I hoped the butter would be.
There is still an undernote of tahini that comes through. But now it’s nutty and blends in with the almonds and is complemented by the raisins. It’s part of a little flavor symphony that wasn’t something I saw and had to try at the store but was something I created in my own kitchen.
That just might be my new favorite way to experiment with interesting flavor profiles. So my taste testers better be up for some adventures 🙂Print
Nutty cookies packed with flavor from tahini and cardamom along with crunchy almonds and chewy raisins.
2 large eggs
1 cup tahini
¾ cup coconut sugar
1 teaspoon pure vanilla extract
1 cup paleo flour blend (2 cups almond flour, 1 ¼ cup tapioca starch, ¾ cup coconut flour)
1 teaspoon baking powder
½ teaspoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ cup raisins
½ cup coarsely chopped almonds
In a large bowl, stir together eggs, tahini, sugar, and vanilla until well combined. Stir in flour, baking powder, cardamom, ginger, and cinnamon until just combined. Stir in raisins and almonds until distributed, form the dough into a flat ball, and cover the bowl with plastic wrap.
Refrigerate for at least two hours and up to two days.
When ready to make the cookies, preheat the oven to 350 degrees F/325 degrees F convection, and line two baking sheets with parchment.
Scoop roughly golf ball sized portions of dough, roll into balls, flatten slightly, and place on the prepared pan. Repeat until all dough is used. Sprinkle with sea salt to taste. Bake cookies about 10 minutes, until golden brown, but still slightly soft to the touch. Serve warm or cool completely on the pan. Cookies may be stored in an airtight container for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw in the microwave about 1 minute.
Recipe adapted from Tasting Table