These delicious, gluten-free cookies are both chewy and crisp. “They’re like elegant, interesting versions of peanut butter cookies,” one F&W editor says.
Slideshow: Great Gluten-Free Desserts
1/2 cup sesame seeds
1 1/2 cups almond flour (see Note)
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup honey
1/3 cup tahini
1 teaspoon vanilla extract
How to Make It
Preheat the oven to 350° and line 2 baking sheets with parchment paper. Spread the sesame seeds in a pie plate.
In a small bowl, whisk the almond flour with the baking soda and salt. In a large bowl, mix the honey with the tahini and vanilla extract. Add the dry ingredients to the wet ingredients and stir until well incorporated.
Using a 1 1/2-inch scoop, scoop the dough into balls. Roll the balls in the sesame seeds, then flatten them into 1/4-inch-thick rounds. Transfer the rounds to the baking sheets, arranging them so they’re about 2 inches apart.
Bake the cookies for about 8 minutes, until the bottoms are golden; shift the pans from top to bottom halfway through. Transfer the cookies to a rack and let cool before serving.
Almond flour, also known as almond meal, is made from finely ground almonds and is available at health food stores. One cookie: 74 cal, 5 gm fat, 0.6 gm sat fat, 6 gm carb, 1 gm fiber, 2 gm protein.
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