I wouldn’t necessarily have thought of making cookies with sesame. Why? Because I am surrounded by several choco-holics and bake primarily to their tastes. Let’s just say that the brownie recipe I posted a few weeks ago is still getting good play around here. My 10 year old son whips up a quick batch of these high-protein brownies almost every weekend.
Thankfully, I received the below a few weeks ago from reader Megan LaPrete, to open my eyes to additional baking horizons:
I would like to share with you this recipe for tahini cookies. They are not gluten free and they are loaded with sugar but I love them. I’d like to see if you could come up with something similar. I can’t wait to try your Sesame Truffles.
The lovely recipe Megan sent me is from epicurious.com, one of my favorite food sites. Below is my version, sans gluten and sugar.
Sesame Cookies
Ingredients
- 1¼ cups blanched almond flour (not almond meal)
- 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 palm shortening
- 1 tablespoon vanilla extract
- ¼ cup raw 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
If you like your cookies crunchy, leave them out after baking. If you are looking for cookies with a chewier center then store them in an airtight container.
What’s your favorite Passover dessert? And Gluten-Free Steve, how many will be at your Seder in Denver? Ours will be small this year thank goodness –probably 7 total.
Lily says
These cookies are absolutely adorable speckled with tiny sesame seeds! I’ve been a reader of your blog for a while now, but this is my first time to comment. Kudos to you for creating such innovative healthy recipes. My favorite so far has been the raw “tapioca”– delicious. Keep up the great work and look forward to your next post!!
Jodye says
These cookies sound delicious, I love how the sesame seeds look!
Alchemille says
Ok…I just baked some using dark agave syrup (the only one I had handy) and they didn’t come out very sweet. I think that the light agave syrup probably works best for this recipe.
Has anybody ever tried the raw agave syrup?
I bet it tastes even better…
Alta says
These sound delicious. I love sesame and find it even more interesting in a sweet dish. Might have to whip some of these up!
Spring says
Wow.. Yummy
it looks so good and healthy!
i always try to make healthy cookies and this is it!!
Roberta says
I made your almond butter brownies. I must say we loved them but I made them just a little different so they are thick and fudgy. I put them in a 9×9 square pan, cooked them for 40 minutes. Take them out and let them sit about 45 min. Wow, they are the best! I thought the other way was good but more cake like. This way is really super decadent. Thanks for all your great recipes.
Alchemille says
I have baked tahini-honey cookies before and love drinking sesame milk made with raw tahini…People either love or hate its distinct flavor.
Plus sesame is a very good source of calcium.
I will definetly give these a try…
gfe-gluten free easily says
These are so cute. They look like a sort of polka dot cookies. :-) I bet they are very tasty.
Shirley
CoconutGal says
Oh yum. They’re so cute and little too =)
Making Love In The Kitchen says
These look so good. Going to add them to the Passover menu.
Greg says
There is baking soda in there (a leavener)…not sure if they are Passover friendly..