7-Ingredient Tahini Pumpkin Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert, Snacks
Serves: 18 cookies
Ingredients
  • 1 cup whole wheat flour*
  • ½ cup tahini
  • ¼ cup maple syrup
  • 1 egg
  • ½ tsp pure vanilla extract
  • ¼ tsp kosher salt
  • 2 tbsp raw shelled pepitas, chopped
Instructions
  1. Preheat the oven to 350 degrees. Lightly grease a baking sheet.
  2. In a bowl, mix all ingredients except the pepitas. Make sure everything is fully combined.
  3. Add in the pepitas, using your hands to incorporate into the dough if necessary.
  4. Roll tablespoons of dough into balls and place on baking sheet. Gently flatten and form a crisscross pattern by pressing lightly with a fork. Sprinkle with extra salt.
  5. Bake for 10 minutes. Allow to cool fully before storing in an airtight container.
Notes
*Sift or spoon the flour into a measuring cup to make sure that you aren't packing the flour in too tightly.
*The dough will be very thick and a bit wet.
*These cookies do not spread, so if you don't want them chubby then make sure to press them down! Although a chubby cookie is still a cookie, and we don't discriminate.
Recipe by Lenses and Lentils at https://lensesandlentils.com/7-ingredient-tahini-pumpkin-cookies/