Delicious Gluten-Free Tahini Almond Treats

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt until well combined.
Combine Wet Ingredients: In a separate large bowl, mix the tahini, melted coconut oil, maple syrup (or honey), vanilla extract, and almond extract (if using) until smooth.
Form the Dough: Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms. If the dough seems too sticky, you can refrigerate it for 10-15 minutes to make it easier to handle.
Shape the Cookies: Scoop tablespoon-sized amounts of dough and roll them into balls. Place them on the prepared baking sheet and flatten each ball slightly with the palm of your hand or the back of a spoon. If desired, sprinkle slivered almonds on top and gently press them into the dough.
Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake, as almond flour can brown quickly.
Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy: Once cooled, the cookies are ready to enjoy. Store them in an airtight container at room temperature for up to a week.

Make sure to stir the tahini well before using, as it can separate.
If you prefer a sweeter cookie, you can add a few tablespoons of coconut sugar to the dough.
For added texture, you can fold in some chopped nuts or chocolate chips into the dough before baking.

These cookies are not only gluten-free but also packed with nutritious ingredients. Enjoy!