Honey Tahini Cookies

DSC02506These are my new favorite cookies. Not only are they delicious, but they’re also gluten free (made with almond flour) and use honey instead of refined sugar. Interestingly, they also contain tahini and are topped with sesame seeds. These cookies are very quick and easy to make. I doubled the original recipe, which indicated a yield of 30 cookies, but in reality, made half that number. I love the chewiness of these cookies, the very subtle sweetness, the crunch from the sesame seeds, and and the wonderful toasted, salty flavor that reminds me so much of a peanut butter cookie.

Honey Tahini Cookies (from Food & Wine, contributed by Anja Schwerin; makes 30 cookies)

1 cup sesame seeds
3 cups almond flour
1 teaspoon baking soda
1/2 teaspoon sea salt
2/3 cup honey
2/3 cup tahini
2 teaspoon vanilla extract

Preheat the oven to 350° and line 2 baking sheets with parchment paper. Spread the sesame seeds in a pie plate.

In a small bowl, whisk the almond flour with the baking soda and salt. In a large bowl, mix the honey with the tahini and vanilla extract. Add the dry ingredients to the wet ingredients and stir until well incorporated.

Using a 1 1/2-inch scoop, scoop the dough into balls. Roll the balls in the sesame seeds, then flatten them into 1/4-inch-thick rounds. Transfer the rounds to the baking sheets, arranging them so they’re about 2 inches apart.

Bake the cookies for about 8 minutes, until the bottoms are golden; shift the pans from top to bottom halfway through. Transfer the cookies to a rack and let cool before serving.

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