Chewy, nutty, and naturally sweet, these Soft Sesame Tahini Cookies are made with almond flour, tahini, and honey for a wholesome gluten-free treat.

Scale

½ cup sesame seeds

1 ½ cups almond flour

½ teaspoon baking soda

¼ teaspoon sea salt

⅓ cup honey

⅓ cup tahini

1 teaspoon vanilla extract

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1. Toast sesame seeds in a dry skillet until golden and fragrant.

2. Whisk almond flour, baking soda, and salt in a bowl.

3. Stir in honey, tahini, and vanilla until dough forms.

4. Scoop dough into balls, flatten, sprinkle with sesame seeds.

5. Bake at 350°F for 8–10 minutes.

6. Cool before serving.

Store in an airtight container at room temperature for 4–5 days.

Freeze up to 2 months.

Delicious with tea, coffee, or drizzled in chocolate.