I often make these cookies for our monthly meetings for members who need a gluten-free item. They remind me of those crunch sesame snacks you can get at the grocery store, only these are soft and chewy. If you want them to be crisp, bake them a minute or two longer.
Ingredients
- 1 ½ cups blanched almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup maple syrup or honey
- ⅓ cup tahini
- 1 teaspoon vanilla extract
- ⅓ cup sesame seeds
Instructions
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Preheat your oven to 350°F and line two baking sheets with parchment paper (or one baking sheet if you're making 16 cookies).
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Whisk the almond flour, baking soda, and salt together in a bowl.
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In a separate bowl, combine the wet ingredients.
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Add the wet ingredients to the dry ingredients and blend together until you have a ball of dough.
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Add the sesame seeds to a plate.
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Scoop about a teaspoon of dough into a ball. Roll it with your hands to smooth it out into a ball and then roll it in the sesame seeds and place it on a baking sheet. Space the cookies about two inches apart since they do expand a bit. (Scoop a tablespoon of dough if you're making 16 cookies)
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Flatten the cookies with the bottom of a glass or other flat surface.
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Bake the cookies for about 10 minutes or until they begin to turn golden. (Bake for about 20 minutes if making 16 cookies)
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Cool completely. Store at room temperature for a few days, or longer in the refrigerator or freezer.
Nutrition
Calories: 67kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 28mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg
