It's quite possible that we have too many recipes on our site that contain tahini. I won't apologize, I'm not the teeniest bit sorry about that. I love the depth of flavour that tahini brings to most anything. So here we have a recipe that is gluten free, and dairy free, and if you sub a different sweetener for the honey is also vegan.
I love a nice chewy cookie. Who doesn't? These fit the bill nicely. They are adapted from a recipe from Food and Wine. I put a delicious chocolate wafer in the centre of a few of them, and they were of course, delicious.
- 1/3 cup sesame seeds
- 1 1/2 cups almond flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt, is using sea salt, use less
- 1/3 cup honey
- 1/3 cup tahini
- 1 tsp vanilla extract
- Preheat the oven to 350° and line 2 baking sheets with parchment paper or silicone sheets.
- Spread the sesame seeds in a small plate.
- In a small bowl, whisk the almond flour with the baking soda and salt.
- In a larger 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 1 1/2-inch scoop, scoop the dough into balls. Roll the balls in the sesame seeds. Transfer the rounds to the baking sheets, arranging them so they’re about 2 1/2 inches apart and then flatten the balls so they are about 1/4 inch thick.
- Bake the cookies for about 8 minutes, until the bottoms are golden. I turn them around half-way through.
- Transfer the cookies to a rack and let cool. Store in an airtight container on the counter for a few days.
Makes about 12 - 15 cookies.
If you are feeling adventurous, feel free to add a chocolate wafer in the middle of each cookie and then roll in the sesame and then flatten them after!