Tahini ginger cookies – gluten, grain, eggs and sugar free

This is a follow up recipe with the addition of spices and almond meal to bake chewy and soft cookie, that will retain its texture for a long time, staying soft and moist when stored in air tight container. The process of preparation is super easy, just mix all wet ingredients, add the mixture of dry ingredients, and the soft dough can be either piped out or shaped with wet hands or spoon. To bake perfect cookies relatively low temperatures 140C have to be used in fan forced oven. Duration of baking depends on your oven and the level of moisture you want to leave in your biscuits. They have an intense, yet mild taste, that gets even better with storage.

Ingredients:

100g hulled tahini paste
100g pure apple puree
220g honey
160g buckwheat flour, I used Bio-Oz
30g ground golden flax seed
30g almond meal
4g cinnamon powder
3g ginger powder
4g baking soda
1g sea salt

Preparation:

The process of dough preparation is exactly the same as in the recipe here with step by step photos

mix all wet ingredients – apple puree, tahini paste and honey
mix dry ingredients – buckwheat flour, ground flax, almond meal in a separate bowl
all salt, baking soda, cinnamon and ginger powder to dry mix, all except sea salt put through a sieve
mix dry ingredients well
add dry ingredients to wet
work with spatula to incorporate all ingredients together
the dough will be slowly thickening
I prefer to use piping bag to pipe out the dough on a lined try
but it can also be done with wet hands or using two spoons
silicone mats are the best lining to use, but baking paper works well, too
the best option is to have the tray with slightly elevated edges, to protect cookies from burning
bake in preheated to 140C fan forced oven for 20-25 minutes, time depends on the size of the dough piped out
let cookies cool down a little and transfer them to a wire rack
store cookies in a container with a tight lid
they will stay soft for a long time
you can decorate cookies if desired