These delicious, gluten-free cookies are both chewy and crisp. Don’t be turned off by the main ingredient, tahini is surprisingly versatile and you’ll soon be looking at these cookies as your go to for a quick dessert to be had at any event.
- Afternoon tea or picnic
- Healthy dessert
- Gluten free
- Easy to make ahead
- ½ cup sesame seeds
- 1 ½ cups almond flour
- ½ tspn baking soda
- ¼ tspn sea salt
- ⅓ cup honey
- ⅓ cup tahini
- 1 tspn vanilla extract
Kitchen things you’ll need:
- Cookie baking sheet tray
- Parchment/wax paper
- Small bowl
- Large bowl
- Ice cream scooper (optional)
- Preheat the oven to 175°C (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.
- Using a scooper the dough into balls. Roll the balls in the sesame seeds, then flatten them into 1/4-inch-thick rounds.
- Move the rounds to the baking sheets, arranging them so they’re about 2 inches apart.
- Bake the cookies for about 8 minutes, until golden; shift the pans from top to bottom halfway through.
- Transfer the cookies to a rack and let cool before serving.
- The cookies can be stored in an airtight container overnight.
- You can still use regular flour if you don’t have or can’t make the almond meal – but they won’t be gluten free.