Ingredients

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

Method

Step 1:

preheat the oven to 170℃, and line a biscuit tray with baking paper.

Step 2:

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.

Step 3:

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.

Step 4:

divide into 12 smaller balls, and smooth each ball out between your palms.

Step 5:

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.

Step 6:

bake for 10 minutes in the oven. Remove from the heat and allow to cool and set on a wire rack. (See note below)

Step 7:

Enjoy while they last! Warning: these cookies are so good you may just inhale them.

Note:

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.