tahini raisin cookies (grain free, scd diet)

a delicious crispy-on-the-outside cookie made with tahini, almond flour and raisins.

Before I became somewhat invested in the health and wellness space, I’m pretty sure I had no idea what tahini even was. If you, too, are going around pretending like you know what tahini is, let me tell you: it’s toasted sesame seeds, ground up until they become a butter. Then, you have tahini. It can be pretty expensive to buy, just like many of the nut butters, but you can also make it yourself; don’t be intimidated. It’s actually easy. I have a recipe for it.

Whatever way you get your tahini, whether it’s homemade or store-bought, you can make some absolutely delicious crispy cookies with it. The raisins go well with it, but of course, if you can have chocolate, I would definitely recommend trying these bad boys with chocolate chips or white chocolate chips. If you’re on a strict SCD diet, let’s stick to the raisins though– they offer a nice sweetness and surprise in each bite, regardless! 

They are the perfect balance of the trifecta of cookie qualities: chewy, soft and crispy. Yes! Find the recipe below.

A few related recipes if you’re looking for some more cookies to make:

• CHUNKY ROCKY ROAD COOKIES (not SCD, almond flour)
• PEANUT BUTTER & JAM COOKIES (coconut flour)
• “MOLASSES” MONSTER COOKIES (coconut flour)
• ORANGE POPPYSEED COOKIES (almond flour)
• SOFT & CHEWY N’OATMEAL RAISIN COOKIES (cashews + coconut)

tahini raisin cookies: ingredients

• 1/2 cup tahini
• 3/4 cup of almond flour (I use Amson Naturals – use code GrainFreee for 15% off)
• 1/4 tsp of baking soda
• 1-3 cup – 1/4 cup of honey, depending on desired sweetness
• 1/2 cup of raisins (I use organic Sun-Maid)
• 1 egg (can omit if intolerant – may end up with a slightly crispier cookie)

tahini raisin cookies: how to

1. mix all the ingredients until well combined in a small bowl or in the food processor, and fold in raisins last. 
2. let refrigerate until cold, 10-15 minutes, before scooping out the cookies (use approx one tablespoon of batter per cookie) on to a parchment paper-lined baking tray. flatten each cookie as necessary, allowing space between each cookie as they will enlarge slightly.
3. bake at 350 for 10-12 mins.
4. store in fridge or freezer for optimal freshness.

Print Recipe

tahini raisin cookies

a delicious crispy-on-the-outside cookie made with tahini, almond flour and raisins.

Course: Dessert, Snack

Servings: 15 cookies

Author: rose of earthtorose.com

Ingredients

• 1/2 cup tahini
• 3/4 cup almond flour I use Amson Naturals
• 1/4 tsp baking soda
• 1/3-1/4 cup honey depending on desired sweetness
• 1/2 cup raisins I use organic Sun-Maid
• 1 egg can omit if intolerant

Instructions

• mix all the ingredients until well combined in a small bowl or in the food processor, and fold in raisins last.
• let refrigerate until cold, 10-15 minutes, before scooping out the cookies (use approx one tablespoon of batter per cookie) on to a parchment paper-lined baking tray. flatten each cookie as necessary, allowing space between each cookie as they will enlarge slightly.
• bake at 350 for 10-12 mins. 
• store in fridge or freezer for optimal freshness.