Sesame Tahini Cookies

Sesame Tahini Cookies (A Seat at the Table)

Ok, I’m going to let you in on a secret.  When I hear that a dessert is vegan and/or gluten-free, I pretty much assume it can’t possibly be delicious.  This is entirely unfair.  I myself have made several delicious vegan or gluten-free desserts.  I know it’s not impossible, yet my skepticism remains.  But in an attempt to be more accommodating, and perhaps a bit more healthy, I’m experimenting with more vegan/gf desserts.  This recipe initially caught my eye because I love the idea of sesame seeds in desserts.  I also know peanut butter cookies can be vegan, so I was hopefully that these would turn out well.

Sister actually made these the first time when she was home over the holidays.  When I first had a bite of the fresh from the oven cookies, I was rather disappointed.  They were fine, but they tasted healthy and definitely weren’t something I’d make again.  Then I tried one again a couple of days later, and it was magic!  They’d totally transformed, they were chewy, and nutty; crunchy on the outside, but so tender inside.  That convinced me that they’d be great for Carroll Cafe–a cookie I actually needed to make a few days ahead? Perfect!

Sesame Tahini CookiesSesame Tahini Cookies (A Seat at the Table)

Makes 1 dozen large cookies

Adapted from Dishing Up the Dirt

  • 3 cups almond flour (mine was from Trader Joe’s, store it in the freezer to make it last longer)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • pinch of ground cloves
  • 2 tsp vanilla extract
  • 2/3 cup honey
  • 2/3 cup tahini (mix well before measuring)
  • 1 cup sesame seeds

Preheat the oven to 350°F.  Line a baking sheet with parchment paper and stack on another thin baking sheet (I’m not sure it’s necessary to double stack the baking sheets, but I did it and they turned out great, so I didn’t mess with success).

In a bowl, whisk together the almond flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.  In a measuring cup, whisk together the vanilla, honey, and tahini.  Pour the wet ingredients into the dry and mix until just combined.

Pour the sesame seeds into a shallow dish.  Scoop the batter and form into balls (I used a 4oz scoop, but the original recipe calls for a 1oz scoop).  Roll the balls in the sesame seeds, then place on the prepared pan and press into a flattened disk that’s only 1/4″ thick.  Repeat with the remaining dough.

Bake for 7-9 minutes, or until just lightly golden and set in the center.  Let cookies rest for a couple of minutes on the pan, then transfer to a wire rack to cool completely.  Store cookies in an air-tight container for up to a week.  Best eaten on the second or third day.

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