Description
These Tahini Cookies offer a delightful blend of nutty sesame flavor and natural sweetness, making for a wholesome treat perfect for any occasion. With almond flour and honey as key ingredients, these cookies are moist, subtly sweet, and topped with crunchy toasted sesame seeds for added texture.
Ingredients
Dry Ingredients
- ½ cup sesame seeds
- 1 ½ cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Wet Ingredients
- ⅓ cup honey
- ⅓ cup tahini
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and prepare for baking. Spread the sesame seeds evenly in a pie plate for easy rolling later.
- Mix Dry Ingredients: In a small bowl, whisk together the almond flour, baking soda, and sea salt until well combined. This ensures even distribution of leavening and seasoning in the dough.
- Combine Wet Ingredients: In a large bowl, thoroughly mix the honey, tahini, and vanilla extract until smooth and homogenous.
- Form Cookie Dough: Gradually add the dry ingredients into the wet mixture. Stir diligently until the dough is fully incorporated and can hold together.
- Scoop and Roll: Using a spring-loaded cookie scoop, portion the dough into balls. Roll each ball in the sesame seeds spread on the plate to coat evenly, then flatten the balls into approximately ¼-inch-thick rounds.
- Arrange on Baking Sheets: Place the flattened cookie rounds on the prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading during baking.
- Bake: Bake the cookies in the preheated oven for about 8 minutes, until the bottoms turn golden brown. Halfway through baking, rotate the pans from top to bottom for even heat distribution.
- Cool: Remove the baking sheets from the oven and transfer the cookies onto a wire rack to cool completely before serving. This helps the cookies to set and develop the perfect texture.
Notes
- Ensure not to overbake the cookies; they should be golden on the bottom but still soft inside.
- Using a spring-loaded cookie scoop helps maintain consistent cookie sizes for even baking.
- These cookies keep best stored in an airtight container at room temperature for up to 5 days.
- For a nuttier flavor, consider lightly toasting the almond flour before mixing.
- If you prefer a crunchier texture, bake for an additional 1-2 minutes, watching carefully to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
