Sesame Cookies
These delightful tahini sesame cookies are a blend of nutty almond flour and rich tahini, perfectly sweetened with agave nectar. The sesame seeds add a lovely crunch and toasty flavor, making these treats a deliciously unique addition to any dessert spread.
— Constant Cookbook
Ingredients
- 1 ¼ cups blanched almond flour
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ⅓ cup agave nectar or honey
- ⅓ cup tahini (raw or roasted, though roasted will give more flavor)
- 1 tablespoon grapeseed oil or vegan shortening
- 1 tablespoon vanilla extract
- ¼ cup sesame seeds (hulled or unhulled -I used hulled)
Instructions
- In a large bowl, combine almond flour, salt and baking soda
- In a small bowl, blend together agave, tahini, oil and vanilla
- Blend the dry ingredients into the wet
- Form the dough into 1 inch balls and roll in the sesame seeds
- Place on a parchment paper lined baking sheet and flatten
- Bake at 350°F for 8-10 minutes until lightly brown
- Cool on baking sheet
- Serve
Yield
Makes 14 cookies
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