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.
Carol says
I tried these this past weekend. They turned out GREAT. And they remind me of that sesame treat halva. (But without all the sugar!)
I am LOVING your website!
elana says
Thanks for your comments everyone :-)
Sally -Great comment and keep us posted on your adventures with these cookies!
Marylyn says
I love these! Thanks :-) Here’s a photo of the sesame cookies overlooking NYC.
Sally says
I made these cookies last night and they are fantastic! I subbed almond butter for the Tahini (didn’t have any and wanted to make them NOW) but followed the rest of the recipe to a T, including the use of Almond Flour from Honeyville Grain. You are so right – their almond flour is fantastic. I’ve been using Bob’s Red Mill but won’t be going back to it again. I will definitely be making these cookies again and may toy with different extracts. YUMMM!
Rachel says
I used a tablespoon and each cookie was more than an inch and I still got 20 cookies. Even when I make the chocolate chip cookies with small scoops, I get twice as many as the recipe calls for. I often wonder why I get so much more even though I’m happy I do!
Mom says
These are indeed yummy cookies. I couldn’t get my crisp but chewy is fine. I used a small scoop and got 36 cookies. They do spread and need space on the cookies sheet. After Passover, I’ll try these with peanut butter.
Rachel says
It’s a cold, rainy day here in Moab, UT so I had to bake something to warm up my place. I made these cookies and I just can’t tell you how much I love them. I’m normally a chocolate chip cookie person, but these are indescribably delicious!!
I did two things differently than your recipe. 1 – I had no sesame seeds so I left them out.
2 – I baked them at 300 for 20 minutes and 350 for 10 more minutes. I’ve found that anything I cook with almond flour works best at these temps and times in my convection oven.
Yum. Yum. Yum.
Thank you, Elana!!
amy says
Love your site! I’m just starting out on paleo and am loving that you have so many almond flour desserts. Sorry if this isn’t the place for my question, but I didn’t see an email link, and I searched the site (including the forums and the FAQ’s) for what I’m looking for, and found nothing.
What I would really love is a recipe for hamburger buns. Hubby and I can eat our burgers without buns, but the kids aren’t too keen on it. Do you have anything like that or see that as a possible recipe in the future?
StuffCooksWant says
Just found you via TastyEatsAtHome (from Twitter). Your recipes look amazing…these cookies are too cute. I can’t wait to read more! Thanks for the ideas…new to GF and struggling a bit with some things like baked goods and breads.
Susie says
Thanks for all the wonderful recipes…..Where do you get your sesame seeds? I made your sesame crackers and I think I got cross contamination from the seeds I bought. Loved the Almond flour simple bread….