Description
Soft, nutty, and melt-in-your-mouth Tahini Cookies made with coconut and almond flour for a naturally gluten-free treat. These cookies are perfectly sweetened with coconut sugar and finished with a sprinkle of sesame seeds for an irresistible twist.
Ingredients
Scale
- ⅔ cup coconut sugar
- ⅔ cup unsalted butter, softened
- ½ cup tahini
- 1 tsp vanilla
- 1 tsp sea salt
- 5 tsp milk
- 1 tsp cinnamon
- 1 cup coconut flour
- ¼ cup almond flour
- Sesame seeds for sprinkling on top
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the coconut sugar and softened butter until light and fluffy.
- Add tahini, vanilla, sea salt, milk, and cinnamon. Mix until well combined.
- Stir in coconut flour and almond flour until a dough forms.
- Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet, spacing them about 2 inches apart.
- Gently press down on each cookie and sprinkle with sesame seeds.
- Bake for 10-12 minutes, or until edges are golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a dairy-free version, use vegan butter or coconut oil.
- Cookies will firm up more as they cool—don’t overbake.
- Store in an airtight container at room temperature for up to 5 days.
- Use roasted tahini for a deeper flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg