A gluten-free, dairy-free, refined-sugar-free tahini cookie that reminds you of the Middle East.
What is tahini? I asked myself as I found this flourless tahini cookie recipe on Bob’s Red Mill website. And I still didn’t know what it was, until I went to the grocery store and looked at the ingredients on a jar of tahini. Sesame seeds. Kind of like a seed butter. And I was intrigued. So much so that I bought the jar, came home and made these straight away. And fell in love with them.
I’ve used tahini in a number of other recipes since then – from a zucchini tahini slice, to a zucchini dip and even in some of my granola. Or with salsa over my omelettata. I guess you could say I now know what tahini is and I love it!
This flourless tahini cookie is so much a different taste than my normal peanut butter everything. Which is why I love them. These tahini cookies taste kind of like those sesame buns you can sometimes get at Chinese restaurants. Which our family love too! Add to the fact that there’s no refined sugar, no dairy and good whole grains (or even grain-free if you want to replace the oats with coconut), they are practically begging you to make them. Ok, I’m begging you to make them. And let me know how you go!
Flourless tahini cookies
(Paleo, gluten-free, dairy-free, no refined sugar)
Ingredients
- 1 cup tahini
- 1 cup honey
- 1 tsp vanilla extract
- 1 tbs ground cinnamon
- 3 cups gluten-free rolled oats
- 1/2 cup sesame seeds
Instructions
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Preheat oven to 350F and prepare baking trays with parchment paper.
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In a medium bowl, stir together the tahini, honey, vanilla and cinnamon.
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Mix in the oats until well blended.
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Pour sesame seeds into a bowl.
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Wet hands, or use a teaspoon cookie scoop and roll teaspoon-size balls from dough. Roll each ball in sesame seeds to coat, then press slightly on each cookie to flatten.
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Bake until the edges are slightly browned, about 10 mins.
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Cool on the baking sheet for several minutes before removing to wire racks to cool completely.
Recipe Notes
To make this grain-free, substitute the oats with 2 cups of coconut, either shredded or flakes
