Thursday, April 3, 2014

NEW FAVORITE: Tahini cookies

  • These got a great response from everybody. TRULY AMAZING!I think it's a first for this blog. 

  • The kids said they would prefer LESS sesame seeds...BUT WHO CARES?!?!? They actually ate them. My idea is to try them with some other toppings like coconut etc. 

  • These are just sweet enough and come out lovely, IF you remember to smash them down! 

Mine came out perfectly chewy in the middle and crunchy on the outside.

  • THE NEW GIRL: Tahini Cookies

  • 1 ¼ cups almond flour
  • 1/8 cup almond, coconut or GF flour
  • ¼ tsp sea salt
  • ½ tsp baking soda
  • 1/4 tsp maple syrup
  • ⅓ cup agave nectar or honey
  • ⅓ cup tahini 
  • 1 tblsp Coconut oil
  • 1 tbsp vanilla extract
  • ¼ cup sesame seeds (unsweetened coconut or very fine topping of your choice)

  • In a large bowl, combine almond flour, salt and baking soda. 
  • In a smaller bowl, blend together agave, tahini, oil and vanilla. 
  • Blend the dry ingredients into the wet. With slightly damp hands and a small spoon, Form the dough into 1 inch balls and roll in the sesame seeds. Place on a parchment paper lined baking sheet and FLATTEN with a fork.
Bake at 350° for 8-10 minutes until lightly brown. Cool on baking sheet