Double Sesame Cookies
I’ve always been a big fan of nut butters but SEED butter is something I’ve really been loving on lately. I can’t get enough sunflower seeds, sesame seeds, tahini and hemp seeds being sprinkled or drizzled on all types of sweet and savory dishes.
Tahini is so versatile…whether it’s used in hummus, drizzled as a sauce, added to bread, used as a base for this ice cream flavor or featured in these cookies. Little bitty sesame seeds add a fun texture and nutty undertones to recipes and these two-bite treats are no exception! These cookies aren’t as sweet as if you used peanut or almond butter; tahini has a stronger flavor that’s both intriguing and addicting in my opinion.
These cookies came about when I was hankering for a treat…I was running low on time and I was craving something baked. No-fuss cookies that can be ready for devouring in less than 20 minutes…sign me up 🙂
Flourless Double Sesame Cookies (slightly adapted from my Chunky Monkey Chip Cookies)
Grain-free, Gluten-free, Nut-Free, Soy-free, Paleo-friendly, Refined Sugar-Free, Easy, Quick
Double Sesame Cookies
Ingredients
- 1 cup of tahini* (sesame seed butter - make sure its a thick)
- 3/4 cup -1 cup of granulated sweetener**
- 1 egg, well beaten
- pinch of sea salt (omit if your tahini is salted)
- 1 tsp baking soda
- 1/2 tsp gluten free vanilla extract
- 1/4 cup sesame seeds (white, black or a combo)
Instructions
- Preheat oven to 350F. Line a cookie sheet with parchment paper and set aside.
- In a medium size bowl, add tahini, sweetener, egg, baking soda, vanilla and stir well to combine until forms a dough
- Form dough balls (I use a tablespoon), roll into sesame seeds and place onto lined cookie sheet
- Bake for 9-11 minutes until golden brown – ovens vary so keep an eye on them – then let cool completely before moving (they break apart easily when warm) and enjoy!
