Sesame Tahini Cookies
Sesame Tahini Cookies
These slightly upscale cookies are perfect for making an appearance at a Mother’s Day brunch or afternoon tea with friends. I have been into using tahini in lots of different ways and there are so ways it can make a recipe magic - like in these cookies! It gives these cookies a subtle nutty taste that you don’t get from other nut butters. This cookie a bit more sophisticated than your average cookie and it is more of a hit with the grown-ups in my house. I love them with tea or coffee for an afternoon treat. The kiddos make and slather frosting on them and definitely prefer them this way because who wouldn’t like a cookie with frosting!
Prep Time: 10 minutes Cook Time: 10 minutes
Ingredients:
2 TBSP softened butter - we use Kerrygold grass-fed, cultured butter
⅓ cup honey
⅓ cup tahini
1 tsp vanilla (no sugar added)
1 tsp baking soda
½ tsp sea salt
1 ½ cups blanched almond flour - not almond meal (I use Wellbees)
3 TBSP sesame seeds (optional - if you aren’t doing seeds, you can omit)
Directions:
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Mix together the butter, honey, tahini and vanilla until it is smooth.
Add in the baking soda and salt and blend well. Then add in the almond flour.
Pour the sesame seeds in a shallow bowl.
Scoop a large tablespoon of the dough and form into a ball and dip one side into the sesame seeds. Then place seed side up on the baking sheet.
Bake for 8-10 minutes until golden. Do not overbake. These will firm up as they cool.
