Description
Meet your new guilt-free favorite: Maple Tahini Thumbprint Cookies. These naturally sweet, nutty bites are soft, tender, and packed with wholesome goodness. Filled with a rich, sticky-sweet date caramel and sweetened only with maple syrup, they’re the perfect plant-based indulgence—clean, cozy, and totally craveable.
Ingredients
For the Cookies:
1 cup tahini
½ cup maple syrup
1 tsp vanilla extract
1 cup almond flour
¼ tsp baking soda
Pinch of salt
For the Date Caramel:
1 cup pitted Medjool dates
¼ cup warm water
1 tsp vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, mix tahini, maple syrup, and vanilla. Stir in almond flour, baking soda, and salt until a soft dough forms.
Scoop dough into 1-inch balls, place on the baking sheet, and flatten slightly. Use your thumb or spoon to make an indent in each.
Bake 10–12 minutes until lightly golden. Cool completely.
While baking, blend dates, warm water, vanilla, and salt until smooth and creamy.
Once cookies are cool, spoon date caramel into each thumbprint. Optional: sprinkle with sesame seeds or flaky salt.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
Nutrition
- Calories: 120
- Sugar: 9g
- Fat: 6g
- Carbohydrates: 13g
- Protein: 2g