Lectin Free Vegan Maple Tahini Cookies

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These are my favourite quick, easy, healthy biscuit recipe.  I also love that they’re lectin free, vegan, sugar free, gluten free and tasty.

I first saw the recipe on Instagram shared by Lakanto, as I use all their sugar substitutes now.  The recipe was originally on the wellness.com website, but the full recipe doesn’t seem to show anymore which is weird.  Anyway, as I saved it before it disappeared, here’s the recipe:

Easy Lectin Free Vegan Maple Tahini Cookies


  • 3 tablespoons Tahini
  • ½ cup Lakanto Maple Syrup
  • ½ teaspoon sea salt flakes/Celtic Sea Salt
  • 2 teaspoons Vanilla extract (I prefer pure)
  • 3 cups Almond flour/meal (finer flour works better)

All ingredients can be found on the iHerb website here.

To Garnish:

  • Cocoa nibs or
  • Chopped pecans/pistachios

Even though you pre-heat the oven to 170° I like to go a bit hotter, so do 180 – 200° and then also leave them in for another 5 mins after you turn off the oven. So cook for 15-20mins. You can also tell they’re done when they go a bit brown on top.

Thank you Wellbeing and Lakanto for first showing me the cookies here: https://www.wellbeing.com.au/body/recipes/3-responsibly-sweet-recipes-lakanto.html