Tahini Cocoa Cookies

I had a container of organic tahini that was just perfect for making these cookies. Tahini is a mild tasting spread made from ground sesame seeds. Similar to a nut butter, but nut-free since it's a seed. I took some liberties with the original recipe adding some cocoa and removing the dairy. The result were small cookies, not too sweet and very satisfying for a low-carb treat. Try them!



Tahini Cocoa Cookies
Adapted from Further Food
Makes 12

1/4 cup honey
1/4 cup ghee (or vegetable oil)
1/4 cup tahini
1/2 tsp vanilla extract
1 Tblsp unsweetened applesauce (optional)
1 cup gluten-free flour (Cup4Cup)
1 Tblsp cocoa powder
1/2 tsp cinnamon
pinch of salt

Preheat oven to 325 degrees. Line a cookie sheet with parchment paper.

Add all the ingredients to a mixing bowl and knead well to form a smooth dough. Roll teaspoonfuls of dough into small balls. Place on prepared cookie sheet and press with a fork to flatten. Sprinkle with cocoa or cinnamon.

Bake 10-12 minutes or until firm on the edges.

Allow to cool on a wire rack before storing.