Tahini Cardamom Cookies with Cranberries and Pistachios

I’m a sucker for Mediterranean and middle eastern flavours. Maybe it’s because my mom was born in Jerusalem and I visit Israel often and die over the food there every time I go. Maybe it’s because my Persian friends are constantly showering me with their delicious creations. Or maybe it’s just because things like dates, honey, tahini, rose water, and the vast array of spices utilized in eastern cuisine are insanely delicious AND incredibly good for you! Of course you can see this in a number of my recipes, as well as my constant praise of brilliant chefs like Yotam Ottolenghi. So with all that said, I’ve come up with yet another inspired dish boasting many of my most beloved ingredients perfect for the holiday season (and any time of the year really).

Tahini Cardamom Cookies with Cranberries and Pistachios

Prep time: 10 minutes

Cooling time: 15-30 minutes

Bake time: 10-15 minutes

*Makes about 12 cookies

Ingredients

• 1/2 cup coconut oil, firm but not completely solid (you want the consistency of room temperature butter)

• 1/2 cup raw tahini (or 1/4 tahini 1/4 almond butter if you don’t want such a tahini hit)

• 1/3 cup raw honey

• 1 tsp pure vanilla extract

• 2 cups gluten-free flour (I did 1/2 cup chickpea flour, 1/2 cup quinoa flour, 1/2 cup coconut flour, 1/2 cup almond flour)

• 1 tsp baking soda

• 1/2 tsp cinnamon

• 1/8-1/4 tsp cardamom (depending on how much you can handle this aromatic spice)

• 1/8 tsp nutmeg

• 1/8 tsp clove

• 1/4 tsp sea salt

• 1/3-1/2 cup pistachios (preferably soaked/sprouted)

• 1/3-1/2 cup dried unsweetened cranberries

Directions

1. In a mixer (like a KitchenAid) or food processor, combine the coconut oil, tahini, honey, and vanilla extract until smooth.

2. In a separate bowl, combine the flour, baking soda, spices, and sea salt.

3. Slowly add the dry ingredients to the wet, using the low setting on your mixer, or the pulse function on your food processor (you can also do this by hand if you’d like).

4. Once combined, fold in the pistachios and cranberries.

5. Cool the mixture in the fridge for 15-30 minutes so that it’s slightly firm.

6. While the cookie dough is cooling, preheat your oven to 350F, and line a baking sheet with parchment paper.

7. Form the cookie dough into roughly 12-15 balls spread evenly on your baking sheet. Then flatten each ball very slightly with your finger or a spoon.

8. Bake for 10-15 minutes, until the cookies start to brown slightly on the bottom and around the edges.

9. Remove from oven, and let the cookies cool fully on a wired rack before serving.