Honey Sesame Cookies
These honey sesame cookies are soft, nutty, and lightly crisp around the edges with a rich sesame flavor. Made with almond flour, tahini, and honey, they come together quickly and are naturally gluten-free.
Ingredients
- 1 1/2 cups almond flour
- 1/2 tsp baking soda
- 1/3 cup honey
- 1/3 cup tahini
- 1 tsp vanilla extract
- 1/3 cup sesame seeds
Instructions
- Preheat oven to 350F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, toss together the almond flour and baking soda. Set aside.1 1/2 cups almond flour, 1/2 tsp baking soda
- In a small bowl, whisk together the tahini, honey, and vanilla.1/3 cup honey, 1/3 cup tahini, 1 tsp vanilla extract
- Add the wet ingredients to the dry ingredients and stir until everything is combined.
- Using a medium-sized cookie scoop, scoop the dough and roll it into balls. Then roll the balls into the sesame seeds.1/3 cup sesame seeds
- Place the dough 2" apart onto the prepared baking sheet. Flatten the dough using the palm of your hand to 1/4" thick.
- Bake for 8–10 minutes until the edges are lightly golden.
Notes
Store the baked cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
Nutrition
Calories: 172kcal | Carbohydrates: 13g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 49mg | Potassium: 55mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 0.3mg | Calcium: 80mg | Iron: 1mg