Sweet Potato Tahini Cookies – a delicious recipe with Tahini Paste, Maple Syrup, Cinnamon, Pie Spice, Nutmeg, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F and line two sheet trays with silicone mats.
2
Whisk tahini, mashed sweet potato, maple syrup, cinnamon, pumpkin spice, nutmeg and vanilla together in a large mixing bowl. It will stick to the whisk a bit so use a spoon to scrape it back off. Then switch to a spatula and fold in the flour and baking powder until it disappears and you have a dough. It will be slightly crumbly, so use your clean hands to bring it together into a soft, smooth ball of dough.
3
Use a 1 1/2 inch cookie scoop to scoop perfect little mounds of the dough onto the lined sheets, with 12 on each sheet. Press each one down with a fork both vertically and horizontally to flatten them out and make interesting cross marks. Bake them for about 10 minutes, until golden and slightly crisp around the edges. Let them cool, then store them in an airtight container to enjoy as you want them! They'll keep for days.
246
kcal
Calories
63
g
Carbs
4
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cups Tahini Paste, 1/2 cups Mashed Sweet Potato (from About 1 Large Cooked Sweet Potato), 1/2 cups Maple Syrup, 2 teaspoons Cinnamon, and more.
Yes, Sweet Potato Tahini Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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