Sesame Tahini Cookies
User Reviews
5
Sesame Tahini Cookies
Description
These cookies start by mixing almond flour with baking soda and sea salt for a light structure. Honey, tahini, and vanilla extract form a creamy wet mixture, which is combined with the dry ingredients to create the dough. The dough is portioned into balls, rolled in sesame seeds for texture and visual appeal, then flattened before baking to achieve a thin, crackly finish.
The baking process is brief at 350°F, just enough to turn the bottoms golden while preserving a soft center. The sesame seed coating adds a nutty crunch complementing the tahini's rich flavor. These cookies carry an earthy sweetness and aroma that differ from typical sugar cookies or nut-based treats.
You can freeze baked cookies for up to three months or freeze the dough to bake fresh later. When reheating frozen cookies, a short bake at 350°F refreshes them nicely. Options include substituting honey with maple syrup for a vegan variation or trying oat flour instead of almond flour, though the texture may vary.
Ingredients
- ½ cup sesame seeds
- 1 ½ cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt sea salt
- ⅓ cup honey
- ⅓ cup tahini
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 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 until well incorporated.
- Using a spring-loaded cookie 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.
Notes
- Baked cookies freeze well up to 3 months; freeze on a baking sheet before transferring to airtight containers.
- Cookie dough can be prepared in advance, wrapped tightly, and frozen until ready to bake.
- Reheat frozen cookies in a 350°F oven for about 5 minutes to restore freshness.
- For a vegan version, substitute honey with maple syrup.
- Almond flour can be replaced with oat flour, though results may differ.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 130mg | 5% |
| Potassium | 87mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 134mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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