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.
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Leila says
Look at me making these, and I don’t even like sesame.
Super delicious.
http://cenabimus.blogspot.com/2011/09/gotta-say-im-not-big-fan-of-sesame.html
Meghan @ Making Love In the Kitchen says
What sweet, sweet little cookies! Just love them!
Linda Collier says
Great recipe! Love the savory soft cookie!
Kami says
These were delicious! I made some substitutions based on what I had and loved the end result. I posted my adapted recipe on my blog: http://kamisniche.blogspot.com. Thank you for all of the wonderful recipes!
Kobi says
These cookies are a HUGE HIT at my house! I used TJ’s unblanched flour…
Rachel says
I’ve made these cookies a couple of times and people just RAVE about them. Many people say these are the most delicious cookies they’ve ever had and demand the recipe. Thanks so much for sharing. If you have other sesame seed recipes, I’d love to have them.
Mollie TheAlmondFlower says
Hi Elana,
I wanted to share another sesame seed cookie recipe with you. It began with your recipe for sesame crackers and turned into sweet cookies. But they’re tasty!
http://www.thealmondflower.com/2011/03/sesame-seed-cookies.html
I can’t wait to try your version, yum.
Mollie
Susan says
I just wanted to tell you, I made the Sesame Cookies last night for my husband & I to enjoy with coffee. My girls who said they are not crazy about sesame seeds tried them and loved them!! Thank you so much for all your recipes! I also regularly make the gluten free sandwich bread for my daughter, she cannot have gluten or dairy and a few other things so she is very thankful for your recipes! Love them. Oh, yes, I made the Sesame cookies using molasses instead of the agave nectar and I added 2 tbsp. of sucanat to the dry mix, they taste wonderful. Thank you, Thank you!!
milee says
I made these cookies, they are very easy to make. However removing from the parchment paper was a nightmare. Instead of agave I used maple syrup and instead of grapeseed oil I used coconut oil. I made my almond flour at home.
Raquel of Galilee says
Elana,
You make it so easy to make these professional looking cookies that taste better than any cookie that I have *ever* tasted.
I baked them for the first time on Friday, so I’d have something gluten free to sweeten my weekend. The result surprised me! You did me proud! Thank you for this wonderful recipe. It’s definitaly a keeper.