Honey and tahini cookies
Ingredients
- 150 g almond flour
- ½ teaspoon baking soda
- 75 g tahini
- 110 g honey (or half maple syrup and half agave syrup, for the vegan version)
- a few drops of vanilla extract
- 75 g sesame seeds
Instructions
- Prepare a deep dish with sesame seeds, preheat the oven to 365°F, and line a baking tray with some parchment paper.75 g sesame seeds
- In a bowl, mix the almond flour and baking soda; in a second bowl, mix the tahini, honey, and vanilla. Combine the liquid ingredients with the dry ingredients, and mix with a spoon or with your hands.150 g almond flour, ½ teaspoon baking soda, 75 g tahini, 110 g honey (or half maple syrup and half agave syrup, for the vegan version), a few drops of vanilla extract
- Form little balls with the dough obtained and roll into the plate with the sesame seeds, until each ball is completely covered with sesame seeds. I made about twenty large cookies because my little dough balls were 25 g each. If you reduce the size of the dough balls, you will get smaller-sized cookies.
- Place the balls on the baking tray, taking into account the fact that they will spread a lot while baking, and gently press them with the bottom of a glass or with the palm of your hand until they become rounds about ½ cm thick.
- Bake the cookies in the preheated oven for about ten minutes. If you take the baking tray out of the oven after 8 to 10 minutes of baking, the cookies will be ready but chewy (we like them like that!); if you lengthen the baking time, up to 12 minutes, you will get crunchier cookies.
Tried this recipe?Let us know how it was!