Honey-less Honey Tahini Cookies
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If you have a hankering for something satisfying and a little sweet, these rustic little gems are both gently crisp on the outside and soft and chewy on the inside. The recipe for these cookies is a loving nod to the classic middle eastern barazek. The only downside is that they are so rich and satisfying and not-so-sweet that you might accidentally eat about 10 in one sitting. Not that we’re speaking from experience! They are also vegan, gluten-free, refined-sugar-free, and very simple to whip up in about 25 minutes.
- Preparation 10 min
- Cook 9 min
- Serves 24 cookies (1.5 inch)
Ingredients
- 0.5 cup sesame seeds
- 1.5 cups almond flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon sea salt
- 0.33 cup Just Date Syrup
- 0.33 cup Seed + Mill tahini
- 1 teaspoon vanilla extract
- 0.5 tsp almond extract
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper or silicone mats.
- Place sesame seeds across the bottom of a flat bowl or pie plate in a thin layer. Set aside.
- Mix the almond flour, baking soda, and salt in one bowl.
- In a separate bowl, whip the date syrup, tahini, vanilla, and almond extract.
- Sift the dry ingredients into the wet ingredients and incorporate roughly with a spatula.
- With your hands, lightly knead the dough until uniform in color.
- Roll dough into balls the size of large marbles and roll them in the sesame seeds.
- Place on baking sheets and flatten gently to about 1/4 inch thick. Space about 1 inch apart.
- Bake for 8-10 minutes, switching sheets top to bottom halfway through.
- Cookies are done when slightly golden at the bottom. Transfer to rack to cool.
by Caitlin Heinz
