Tahini Cookies (recipe by Suha and Maria El Bizri)

HomeClinics & ProgramsELLICSR KitchenTahini Cookies (recipe by Suha and Maria El Bizri)

Skill Level	Easy

Preparation Time	15 minutes	Total Time	25 minutes
Servings	12	Cost Per Serving	$0.49

1/2 cup (100g)	Tahini
5 tbsp (95g)	Honey
1/2 tsp	Vanilla Extract
1/4 tsp	Baking Soda
1 cup + 1 tbsp (100g)	Almond Flour
5 tbsp 1 tbsp	White & Black Sesame Seeds Orange Zest (optional)
Pinch	Sea Salt

In a bowl, mix together all the tahini cookies ingredients except the sesame seeds, until well combined.
Place sesame seeds in a small bowl.
Shape one tablespoon of the cookie dough into a ball, roll it in the sesame seed mixture and place it onto a baking sheet lined with baking paper. Using the flat bottom of a glass or measuring cup, gently compress the cookie ball until it’s about ¾ cm (1/3 inch) thick.
Repeat with the rest of the cookie dough and refrigerate for about 15 minutes.
Preheat the oven to 355 degrees F, while the cookies are in the fridge.
Bake for about 8 minutes or until slightly spread out and light golden brown on top.
Immediately out of the oven, the cookies will be very soft. Allow them to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack

PDF of NFT for Tahini Cookies recipe

Great tip for storing your jar of tahini is to flip it upside down. Make sure the lid is secure. This will help prevent the hard tahini residue from forming at the bottom of the jar.
Sesame seeds have superpowers. Eating only a small amount can provide you with several important nutrients like protein, fibre, healthy fats, and minerals. They also contain plant compounds that may reduce inflammation. To absorb more of the nutrients in sesame seeds, soak, roast or sprout the seeds first.
Almond Joy! Almond flour is rich in protein, fibre, and several nutrients like vitamin E and manganese. One ounce has 6 grams of fibre. This meets ¼ of the daily minimum amount of 25 grams that is recommended for health. Almond flour is a great gluten-free option if you have celiac disease, are sensitive to gluten or cannot tolerate wheat.