I’m thrilled and amazed with how this extremely simple and minimal recipe turned out. I experimented with adding an egg, but it’s better without. As they say, don’t mess with a good thing. This entire recipe will take you less than 20 minutes to make. It's the perfect, “I have an immediate craving for something sweet” solution.
These Honey Tahini Cookies are crispy on the outside, and super chewy and soft on the inside. The brown rice flour and tahini really shine! You can even take the honey down to just a ¼ cup, and I promise they will still be delectable. Think of these are the sweet sister to, the Minimalist Chocolate Chip Cookies.
GF, DF, low sugar, paleo approved
Makes 8 cookies
Ingredients
¾ cup almond flour
¼ cup brown rice flour
½ tsp baking soda
⅓ cup tahini
⅓ cup tbsp honey
1 tsp vanilla extract
Bonus: sesame seeds
Recipe
- Preheat the oven to 350 F.
- Meanwhile, combine and mix all dry ingredients to a bowl.
- In a separate bowl, combine the wet ingredients and stir until fully combined. It should resemble a thick, light brown paste.
- In two batches, pour the dry ingredients into the wet and mix together. You might need to wet your hands to fully incorporate all ingredients into a cohesive dough. It should look like the picture below.
- Line a sheet pan with parchment paper. Using your hands, roll the dough into 8 equal size balls. Flatten the balls on the sheet pan and then sprinkle with sesame seeds.
- Bake the cookies for 8 -10 minutes max. Cookies are done when they achieve a golden hue on the edges.
- Allow 5 minutes to cool on a cooling rack.
