These sweet treats are so fragrant and fantastic, they are my new, quick-baking go-to for when the craving strikes! The texture! The CHEW! Think crispy edges and fudge-y centres, rich in healthy fats, and mood-boosting saffron.
I used my favourite latte mix from my friend Nikki Bostwick at The Fullest (check out our interview on Grow), because I was so inspired by her story, and the powers of saffron. Not only does this exceptional spice taste incredible, but its clinically-backed benefits range from historical use as an antidepressant, skin-soother, to immune system supporter, and postpartum aid.
I rolled the balls of dough into a log to create the shape you see, but feel free to get creative! This dough is soft and flexible and totally malleable, giving it the potential to be molded into anything you like!
Warm Feelings Saffron Cookies
Ingredients
- 2 cups / 220g almond flour not almond meal
- 3 Tbsp. Warm Feelings saffron latte mix find it here!
- ¼ tsp. ground cardamom
- ¼ tsp. turmeric
- heaping ½ tsp. flaky sea salt such as Maldon
- ¾ cup / 175ml runny tahini
- ⅓ cup + 2 Tbsp. / 110ml pure maple syrup
- 2 tsp. vanilla extract
- 2 Tbsp. salted pistachios roughly chopped
Directions
- Preheat oven to 325°F / 170°C. Lightly grease, or line 2 rimmed baking sheets with parchment paper.
- In a large bowl, combine the almond flour, Warm Feelings latte mix, cardamom, turmeric, and salt. Set aside.
- Whisk tahini, maple syrup, and vanilla together in a small bowl. If it is too thick, warm it in a small saucepan over medium heat until runny. Pour over dry ingredients and stir well to combine. The dough will be thick and you may need to use your hands to finish mixing.
- Roll about 2 tablespoons worth of the dough in the palm of your hands, into a ball. Place on a clean surface and roll into a thin log / snake about 20cm / 8”. Shape as desired (I made a multi-curved “S” shape) then place on the baking prepared tray, sprinkle with chopped pistachios, and lightly press into the dough.
- Bake for 10-12 minutes until the bottom is golden brown. Remove from oven and let cool completely.
- Store in an air tight container at room temperature for up to two weeks.
Notes
