INGREDIENTS
1/2 cup tahini
1 tsp vanilla extract
1/2 – 1/3 cup coconut sugar
2 tsp almond milk at room temperature
1/2 tsp baking powder
1.5 tsp almond meal
1 tsp cardamon
1 tsp ginger
1 tsp cinnamon
1/2 tsp nutmeg
METHOD
Preheat oven to 180 degrees Celcius. Line a baking sheet with baking paper. Mix tahini, vanilla extract, coconut sugar, almond milk and combine well. Do not over-mix, or the tahini will over thicken.
Add the other ingredients and mix gently.
Shape into round cookies, flatten with a folk.
Bake in the oven for 10 minutes, cool for 2 minutes, then remove from the baking sheet onto a rack to cool completely.