Preheat the oven to 170℃, and line a biscuit tray with baking paper.
On a very low heat gently melt the tahini and salt in a saucepan. Once melted remove from the heat and pour into a mixing bowl. Stir the honey into this warm mixture.
Add 2 cups of almond flour to the tahini mixture. Here you can add the cacao nibs too, or add them on top at the end. Mix until a soft yet firm dough ball forms.
Divide into 12 smaller balls, and smooth each ball out between your palms.
Place on the prepared tray and flatten slightly with your fingertips. Decorate the tops of each cookie with a generous sprinkling of cacao nibs. Gently press them in to stop them from rolling off.
Bake for 10 minutes in the oven. Remove from the heat and allow to cool and set on a wire rack. (See note below)
Enjoy while they last! Warning: these cookies are so good you may just inhale them.
The bottom of the cookie tends to cook faster than the top of the cookie. Going over the cooking time might result in a nicely brown top but a slightly burnt bottom. Stick to the recommended cooking time, and remember to give your cookies a chance to set.
- 2 C almond flour
- ¾ C tahini
- ½ C raw honey * or alternative
- ½ tsp salt flakes
- ⅓ C Cacao Nibs
Pumpkin Spice Mix:
- 3 tsp ground cinnamon
- ¾ tsp ground nutmeg
- ¾ tsp ground ginger
- ⅓ tsp ground cloves