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“This lovely recipe was inspired from the tahini cookies recipe on epicurious.com, one of my favorite food sites. Below is my version, sans gluten and sugar. Here's the original post: http://www.elanaspantry.com/sesame-cookies/”
READY IN:
16mins
SERVES:
4-6
YIELD:
14 cookies
UNITS:
US

Ingredients Nutrition

  • 1 14 cups blanched almond flour
  • 14 teaspoon celtic sea salt
  • 12 teaspoon baking soda
  • 13 cup agave nectar
  • 13 cup tahini (raw or roasted, though roasted will give more flavor)
  • 1 tablespoon grapeseed oil
  • 1 tablespoon vanilla extract
  • 14 cup sesame seeds (hulled or unhulled -I used hulled)

Directions

  1. In a large bowl, combine almond flour, salt and baking soda.
  2. In a smaller bowl, blend together agave, tahini, oil and vanilla.
  3. Blend the dry ingredients into the wet.
  4. Form the dough into 1 inch balls and roll in the sesame seeds.
  5. Place on a parchment lined baking sheet and flatten.
  6. Bake at 350° for 8-10 minutes until lightly brown.
  7. Cool on baking sheet.
  8. Serve.

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