Sesame Tahini Cookies
Sesame Tahini Cookies are chewy delicious gluten-free cookies with a Middle Eastern flavor. Instead of butter, tahini paste is used to add a rich nutty taste
Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Spread the sesame seeds in a pie plate.
In a small bowl, whisk the almond flour with the baking soda and salt. In a large bowl, mix the honey with the tahini and vanilla extract. Add the dry ingredients to the wet ingredients and stir until well incorporated.
Using a spring-loaded cookie scoop, scoop the dough into balls. Roll the balls in the sesame seeds, then flatten them into 1/4-inch-thick rounds. Transfer the rounds to the baking sheets, arranging them so they’re about 2 inches apart.
Bake the cookies for about 8 minutes, until the bottoms are golden; shift the pans from top to bottom halfway through. Transfer the cookies to a rack and let cool before serving.
Recipe: This recipe is adapted from Food and Wine
Freezing Instructions: You can freeze the baked cookies for up to 3 months. Place them on a baking sheet in the freezer until they are completely frozen. Then transfer them to freezer bags or an airtight container. To reheat the frozen cookies, bake in a 350°F oven for 5 minutes, or until until warmed through.
Or, you can make the dough ahead of time, wrap tightly in plastic wrap, and freeze. When ready to bake, allow the dough to thaw in the fridge until you’re ready to form and bake the cookies.
Substitutes: For best results, follow the recipe as is. However here are some common substitutions:
- To make it vegan, substitute the honey with maple syrup.
- Instead of almond flour, you could try oat flour, although I haven't tried it myself.
Calories: 245kcal | Carbohydrates: 18g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 130mg | Potassium: 87mg | Fiber: 3g | Sugar: 11g | Vitamin A: 7IU | Vitamin C: 0.4mg | Calcium: 134mg | Iron: 2mg