Description
These Tahini Cookies are a sweet and nutty treat made with coconut sugar, tahini, and a hint of cinnamon, offering a delightful combination of flavors and textures. Perfect for a gluten-free snack!
Ingredients
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- 2/3 cup coconut sugar
- 2/3 cup unsalted butter, softened
- 1/2 cup tahini
- 1 tsp vanilla
- 1 tsp sea salt
- 5 tsp milk
- 1 tsp cinnamon
- 1 cup coconut flour
- 1/4 cup almond flour
- Sesame seeds for sprinkling on top
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the coconut sugar and softened butter until light and fluffy.
- Add the tahini, vanilla, sea salt, milk, and cinnamon to the bowl, mixing until smooth and well-combined.
- Slowly add the coconut flour and almond flour, stirring until the dough comes together.
- Form the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
- Flatten each cookie slightly with the back of a spoon or your fingers, then sprinkle sesame seeds on top of each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a crunchier texture, bake the cookies a minute or two longer.
- If the dough feels too dry, add an extra teaspoon of milk.
- These cookies store well in an airtight container for up to a week.
- For added flavor, try adding chocolate chips or chopped nuts to the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg