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! And...they are naturally gluten-free!!
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
Sofia’s Tips:
- 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!
Tried this recipe?Let us know how it was!