These cookies are slightly sweet, slightly savory, and perfect with some tea or coffee. Coated with roasted sesame seeds, you've got yourself a hit!
Easily make soft cookies by baking for 8 minutes, or make these crunchy by baking for 10 minutes. If you aren't vegan, I highly recommend using honey so that you can experience the wonderful combination of honey and tahini. If you are vegan, you can almost match the goodness with some agave syrup. Enjoy!
Easily make soft cookies by baking for 8 minutes, or make these crunchy by baking for 10 minutes. If you aren't vegan, I highly recommend using honey so that you can experience the wonderful combination of honey and tahini. If you are vegan, you can almost match the goodness with some agave syrup. Enjoy!
Ingredients:
1 and 1/2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup tahini
1/3 cup honey (if vegan: sub agave syrup)
1 teaspoon vanilla
1/2 cup roasted sesame seeds
Following these instructions exactly will provide the best results.
1. In a mixing bowl, combine almond flour, baking soda, and salt.
2. Add the tahini, honey, and vanilla. Mix well to form a thick dough.
3. Scoop a rounded teaspoon of dough into a ball. Coat the ball in sesame seeds. Repeat.
4. Arrange the sesame seed balls on an ungreased cookie sheet, making sure each cookie is about 2 inches apart. Gently flatten the tops of the balls of dough with your fingers so that the balls become 1/2 inch-thick rounds.
5. Bake the cookies for 8 minutes at 350 degrees for a softer cookie. Bake the cookies for 10 minutes at 350 degrees for a crispier cookie. (I personally like the softer cookie better, but both are delicious).
6. Remove the cookies from the oven and let rest for five minutes. Resist the urge to touch the cookies or, otherwise, they might break!
7. Gently remove the cookies from the cookie sheet with a fork or thin spatula.
8. Enjoy! Store any leftovers in an airtight container in the fridge for about a week (tasting best by warming up in the microwave or oven).
#halahbakes
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup tahini
1/3 cup honey (if vegan: sub agave syrup)
1 teaspoon vanilla
1/2 cup roasted sesame seeds
Instructions:
Following these instructions exactly will provide the best results.
1. In a mixing bowl, combine almond flour, baking soda, and salt.
2. Add the tahini, honey, and vanilla. Mix well to form a thick dough.
3. Scoop a rounded teaspoon of dough into a ball. Coat the ball in sesame seeds. Repeat.4. Arrange the sesame seed balls on an ungreased cookie sheet, making sure each cookie is about 2 inches apart. Gently flatten the tops of the balls of dough with your fingers so that the balls become 1/2 inch-thick rounds.
5. Bake the cookies for 8 minutes at 350 degrees for a softer cookie. Bake the cookies for 10 minutes at 350 degrees for a crispier cookie. (I personally like the softer cookie better, but both are delicious).
6. Remove the cookies from the oven and let rest for five minutes. Resist the urge to touch the cookies or, otherwise, they might break!
7. Gently remove the cookies from the cookie sheet with a fork or thin spatula.
8. Enjoy! Store any leftovers in an airtight container in the fridge for about a week (tasting best by warming up in the microwave or oven).
#halahbakes
No comments:
Post a Comment