Thursday, March 12, 2015

Honey Tahini Cookies


Peanut butter cookies are good, but for a twist on the old standard try these tahini cookies. Tahini is a nut butter made from sesame seeds and the taste is more subtle than peanut butter.  These bake up thin and crispy with a nice note of sweetness from the honey.  Not only are these gluten-free, but they are also Paleo-friendly since they are grain-free.  Great as an after-school treat!


Honey Tahini Cookies
From Food and Wine
Makes 30 cookies

1/2 cup sesame seeds
1 1/2 cups almond flour (I use Honeyville blanched almond flour)
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup honey
1/3 cup tahini
1 teaspoon vanilla extract

Preheat the oven to 350° 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 1 1/2-inch 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.

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