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I wouldn’t necessarily have thought of making cookies with sesame. Why? Because I am surrounded by several choco-holics and bake primarily to their tastes. Let’s just say that the brownie recipe I posted a few weeks ago is still getting good play around here. My 10 year old son whips up a quick batch of these high-protein brownies almost every weekend.
Thankfully, I received the below a few weeks ago from reader Megan LaPrete, to open my eyes to additional baking horizons:
I would like to share with you this recipe for tahini cookies. They are not gluten free and they are loaded with sugar but I love them. I’d like to see if you could come up with something similar. I can’t wait to try your Sesame Truffles.
The lovely recipe Megan sent me is from epicurious.com, one of my favorite food sites. Below is my version, sans gluten and sugar.
Sesame Cookies
- 1 ¼ cups blanched almond flour
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ⅓ cup agave nectar
or honey
- ⅓ cup tahini (raw or roasted, though roasted will give more flavor)
- 1 tablespoon grapeseed oil
or vegan shortening
- 1 tablespoon vanilla extract
- ¼ cup sesame seeds (hulled or unhulled -I used hulled)
- In a large bowl, combine almond flour, salt and baking soda
- In a smaller bowl, blend together agave, tahini, oil and vanilla
- Blend the dry ingredients into the wet
- Form the dough into 1 inch balls and roll in the sesame seeds
- Place on a parchment paper
lined baking sheet and flatten
- Bake at 350° for 8-10 minutes until lightly brown
- Cool on baking sheet
- Serve
Makes 14 cookies
If you like your cookies crunchy, leave them out after baking. If you are looking for cookies with a chewier center then store them in an airtight container.
What’s your favorite Passover dessert? And Gluten-Free Steve, how many will be at your Seder in Denver? Ours will be small this year thank goodness –probably 7 total.
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