Honey Sesame Cookies
Looking for a deliciously chewy, crispy, and simple snack to whip up in a pinch?! These Honey Sesame Cookies are for you! Reminiscent of your classic Sesame Snaps, these cookies are made with tahini, sweetened with honey, and rolled in sesame for an added crisp!
The Ultimate Sesame Snack!
This 4 ingredient Honey Sesame cookie is sure to satisfy your sweet and savoury cravings and requires less than 15 minutes to make! It is an easy cookie to take with you, wherever you are, and best of all… is naturally gluten-free! You’ll want to give these cookies a try!
To make these cookies you will need:
- Honey
- Tahini
- Almond Flour
- Sesame Seeds
- Cookie essentials: Vanilla, salt, baking soda
Let’s make some Honey Sesame Cookies!
Preheat oven to 350F (325F convection). Line baking pan with silicone baking mat or parchment paper. Pour sesame seeds in a shallow bowl/pie plate.
In a small bowl, whisk almond flour with baking soda and salt.
In a large bowl, combine honey with tahini and vanilla.
Add flour mixture and stir to well incorporate. Mixture will resemble a thick, wet dough.
Scoop 1 tbsp of dough into hand and roll into balls. Roll balls in shallow dish with sesame seeds, covering all surfaces of dough. Flatten balls into ¼ inch thick rounds.
Space rounds 2 inches apart on baking sheet. Bake for 8 minutes. Allow cookies to cool on baking sheet until firm enough to lift and transfer to cookie rack.
Enjoy!
Honey Sesame Cookies
Ingredients
- 1 1/2 cup Almond Flour
- 1/2 tsp Baking Soda
- 1/3 cup Honey
- 1/3 cup Tahini
- 1/4 tsp Flaked Salt Kosher or sea salt
- 1 tsp Vanilla Extract
- 1/3 cup Sesame Seeds white or a combination of white/black!
Instructions
- Preheat oven to 350F (325F convection). Line baking pan with silicone baking mat or parchment paper.
- Pour sesame seeds onto a shallow bowl/pie plate.
- In a small bowl, whisk almond flour with baking soda and salt to evenly distribute.
- In a large bowl, combine honey with tahini and vanilla. Add flour mixture and stir to incorporate. Dough will resemble a thick, wet sand.
- Scoop 1 tbsp of dough into your hand and roll into balls. Roll balls in shallow dish with sesame seeds, covering all surfaces of dough. Flatten balls into ¼ inch thick rounds.
- Space rounds 2 inches apart on baking sheet. Bake for 8 minutes. Allow cookies to cool on baking sheet until firm enough to lift and transfer to cookie rack.
- Enjoy!
Notes
- These cookies will spread considerably, don’t forget to space them apart!
- Remember: If convection baking, reduce the heat by 25F to 325F
- These cookies can be stored in an airtight container after baking
- Enjoy!
Can i use all-purpose flour instead of almond flour?
Hi Maggie! I haven’t tried this recipe with all-purpose flour as it doesn’t quite have the thickness or chew of almond flour, that is so characteristic in this cookie.Other possible substitutions for almond flour might include rolled oats (if looking for something nut free) or finely crushed nuts (any type that you have). If you try this recipe with all-purpose flour or any of the other suggestions, please let me know how it goes! Happy Baking – Sofia
Very delicious! And so easy!! Thank you!!