3-Ingredient Tahini Maple Cookies

Colder weather, holidays on the way…this time of year gets me in the baking mood!

Only issue is typical cookies are made from white flour & white sugar. Ain’t nobody got time for that! 😱

Tahini Maple Cookies = no white flour, no white sugar. Just 3 real-food ingredients: egg + maple syrup + tahini*. PS: They are naturally gluten-free.

*Tahini is basically like peanut butter but made from sesame seeds…it’s found near the other nut butters or sometimes in the international aisle. Read more about tahini benefits here.

3-Ingredient TAHINI MAPLE COOKIES
In a bowl, mix together 1 egg + 2 tablespoons pure maple syrup. Stir in 1/2 cup tahini (room temp).

On a cookie sheet, scoop 12 tablespoon-size mounds of the batter. Smooth each one with your finger or a spoon.

Bake at 350 for 10 minutes. Let cool.
Enjoy.

Servings: 12
Nutrition Stats [1 cookie]:
70 calories, 6g fat, 4g carb, 2g sugar, 2g protein

Pro Tip #1
They taste best right out of the oven, when the edges are crisp and the middle is soft! Leftovers can be kept loosely wrapped at room temperature for up to 3 days. Wrapped too tight they get soft, not wrapped they get hard.

Pro Tip #2
Consider only baking what you want to eat…then scooping the rest into individual cookie mounds & freezing. That way you can take out just a few frozen mounds, bake them, and get fresh hot cookies anytime…this is also easy portion control!

Craving MORE? Try one of these recipes too:

Gingersnap Cookies | Vanilla “Sugar” Cookies | Almond Mint Chocolate Cookies

Originally published at dawnjacksonblatner.com.