More and more these days, I find myself in need of recipes that both taste good, and can be flexible to the dietary confines of those I am sharing them with. Gluten and dairy both show up quite frequently on the “persona non grata” list of baked good ingredients, and yet I’ve had a difficult time finding recipes where the taste and quality of the finished product are comparable to the original, butter and and white-filled treats. This honey tahini cookie recipe fits the bill in more ways than one. It has a short ingredient list, is a cinch to make, and is refined-sugar free as an added bonus. Plus, the tahini lends a subtle nuttiness and the sesame seed-speckled exteriors look really lovely on a plate next to an after dinner espresso. My only note here is to really be vigilant and make sure that you’re not over-cooking these. They can get a bit tough and veer into rock-hard territory if you leave them in the oven just an extra minute or two. When baked correctly, they are chewy and full of flavor. Read on for one of the easiest GF/DF cookie recipes I’ve discovered this summer, and follow along at #caros_kitchen for all of my baking exploits!
Honey Tahini Cookies
Makes 30 cookies
Preheat the oven to 350° and line 2 baking sheets with parchment paper. Spread the sesame seeds on a 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.