Ingredients
Scale
- 1/3 cup tahini (I prefer Soom Foods)
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 2/3 cup almond flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 cup chopped pecans (for the batter and topping)
- 1/4 cup maple marshmallows (plus more for topping)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together tahini, maple syrup, and vanilla extract until well combined.
- Add almond flour, salt, and baking powder to the wet mixture, stirring with a spatula until a dough forms.
- Fold in chopped pecans and maple marshmallows.
- Use a double cookie scoop to form dough balls, then flatten them slightly on the baking sheet. Add extra toppings if desired.
- Bake for 10-11 minutes until golden brown. Let them cool slightly before indulging in their maple goodness!
Notes
- Thoroughly mix wet ingredients before adding dry ones.
- Adjust cookie size and baking time based on preference.
- Feel free to customize with extra toppings.
- Avoid over-baking for the perfect texture.