(Vegan and Gluten-Free)
Servings: 15 cookies
Total Time: 25 mins
Ingredients
- ¾ C smooth tahini
- ½ C maple syrup
- ½ tsp Amaretto
- 2 C almond flour
- ½ tsp cinnamon
- ¼ tsp ground cardamom
- ¼ tsp ground ginger
- ½ tsp baking powder
- ½ tsp sea salt
- ½ C pomegranate arils
Instructions
- Preheat the oven to 350°F
- Cover a large baking sheet with parchment paper.
- Whisk together, in a large bowl, the tahini, maple syrup, and Amaretto until smooth.
- Add the almond flour and sprinkle the cinnamon, cardamom, ginger, baking powder, and salt evenly over the mixture.
- Mix until well combined.
- Use a 2-tablespoon cookie scoop to scoop the dough.
- Place scooped dough on the baking sheet and press down to flatten slightly.
- Press 8-10 pomegranate arils into the top of each cookie.
- Bake for 15 to 17 minutes or until lightly browned around the edges.
- Serve warm or put in an airtight container and store in the freezer
Go Rogue by adding dark chocolate chips or dipping ½ the cookie in melted dark chocolate.
Want Chef Jeff to make this tasty treat or any other delicious meal? Contact him at www.TheRogueChefBranson.com.
Check out the published recipe in the Branson Globe.
