Honey Tahini Cookies
- 1/2 cup sesame seeds
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/3 cup honey
- 1/3 cup tahini
- 1 teaspoon vanilla extract
How to Make It
Preheat the oven to 350° 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 1 1/2-inch 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.
The cookies can be stored in an airtight container overnight.
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Almond flour, also known as almond meal, is made from finely ground almonds and is available at health food stores. One cookie: 74 cal, 5 gm fat, 0.6 gm sat fat, 6 gm carb, 1 gm fiber, 2 gm protein.