Tahini Cookies
Let me preface by saying how much I’m in love with tahini. I only ever used them as dressings in salads, but after discovering it could be used in desserts too? Mind blown. These tahini cookies are perfect for when you want a sweet treat with a hint of savoriness and a nutty flavor. The healthy fats from the tahini and coconut oil paired with the antioxidants and fiber from the almond flour makes these cookies satisfying and enjoyable. I generally skip out on salt when baking, but salt really brings out the flavor here so don’t ignore it!
One thing I love about baking at home is I know exactly what is in my food. I’ll never have to think of billions of ingredients that are snuck into desserts. So enjoy these with a warm cup of hot chocolate, (and if you don’t already have one I’ll link my recipe for it here), a book, and a cozy blanket. And if I had a cat or a dog I’d be petting it too.
Ingredients
Instructions
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Preheat the oven to 350 degrees Fahrenheit and line a baking tray with parchment paper.
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In a bowl combine all the wet ingredients: coconut oil, tahini, honey, flax or normal egg, and vanilla together.
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Fold in the almond flour, baking soda, baking powder, cinnamon, and chocolate chips until a dough forms.
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Roll the dough into balls and place them on the baking tray. Use a spoon to slightly flatten the balls, which allows them to spread while baking. Sprinkle salt and sesame seeds on top of the cookies before popping them in the oven.
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Bake them for 10 minutes or until they look not raw (although I do love raw cookie dough). Remove them from the oven and let them cool (something which I never end up doing but you should anyways, coming from someone who has burned her mouth multiple times from eating things straight out of the oven).
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Get your cup of hot chocolate, yes this is required, grab a book, and enjoy!