One-Bowl Orange-Tahini Cookies
User Reviews
5
One-Bowl Orange-Tahini Cookies
Description
Mixing tahini and melted coconut oil creates a smooth fat base, flavored with fresh orange zest, orange juice, and optional orange extract for a layered citrus taste. Cane sugar and fine sea salt balance the sweetness and bring out flavors. Dry ingredients including all-purpose flour and baking soda are sifted in and combined to form a dough that may need additional non-dairy milk if crumbly. Formed into balls, the cookies are flattened and dipped in a sesame seed and sugar mixture, which bakes into a delicate, flavorful crust. Baking at 375°F for 10 to 12 minutes results in cookies with lightly golden bottoms and a tender crumb.
Once cooled, the cookies keep well in an airtight container, refrigerated or at room temperature, and freeze well with a brief thaw time before serving.
Ingredients
Sesame Seed Coating:
- ¼ cup sesame seeds
- 2 teaspoon organic cane sugar
Wet ingredients:
- ¼ cup tahini
- ¼ cup coconut oil virgin or refined, melted; virgin will lend coconut aroma and flavor
- 1 teaspoon orange zest from 1 orange
- 2 tablespoon orange juice
- ¼ teaspoon orange extract optional
- 2 to 3 tablespoon non-dairy milk
- ½ cup organic cane sugar
- ½ teaspoon salt fine sea salt
Dry ingredients:
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
Instructions
- Preheat oven to 375 degrees, and line two cookie sheets with parchment or silicone mats.
- Mix the sesame seeds and 2 teaspoon sugar in a shallow bowl, and set aside.
- Put the tahini and coconut oil in a large bowl. Microwave for a few seconds to melt the oil. Whisk to combine the two. Add the zest, juice, extract, 2 tablespoons of milk, ½ cup sugar, and salt, and whisk to combine.
- Sift the flour and baking soda into the bowl and stir until a dough forms. If the mixture is too crumbly, add another tablespoon of milk and stir to incorporate.
- Scoop about 1 tablespoon of dough into your hand. Using your palms roll the dough into a ball, and and then flatten it into a cookie shape. Dip both the tops and bottoms of the cookies in the sesame seed-sugar mixture and place on the prepared pans.
- Bake 10 to 12 minutes or until the bottoms are lightly golden. Allow cookies to cool on the pans for a few minutes before transferring to cooling racks.
Notes
- Store cooled cookies in an airtight container for up to 4 days at room temperature or refrigerated.
- These cookies freeze well; allow them to thaw for an hour or two before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 120kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 0mg | 0% |
| Sodium | 80mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 20mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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