Tahini Cookies
These Tahini Cookies with sesame are chewy, nutty, and lightly sweetened with honey. They’re easy to make, naturally dairy-free and gluten-free for a wholesome treat
Servings: 9
Ingredients
- ½ cup sesame seeds
- 1 ½ cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ⅓ cup honey
- ⅓ cup tahini
- 1 teaspoon vanilla extract
Instructions
- 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.
Video
Notes
My Top Tip: Allow the cookies five minutes to finish cooking on the baking tray. Once you remove them from the oven, they may still look soft and slightly undercooked. But they will firm up once they cool.
Storage: Once the cookies have cooled to room temperature, transfer them to an airtight container and they will keep for up to 7 days. You can keep them at room temperature or in the fridge. You can also 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, roll them in sesame seeds, and bake the cookies.
Freezing: 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.
Recipe: This recipe is adapted from Food and Wine
Nutrition
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
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