I’ve been on a Sesame binge lately; sesame seeds, sesame oil, sesame crackers and of course Tahini. This morning, Kathryn, who always seems to inspire me, got my creativity flowing. She stated that she had never owned tahini and needed some inspiration to make something out of it. That made me wonder, what else can you do with Tahini? O.K., we’ve got the typical tahini recipes; Hummus, Baba Ganoush, Tahini Salad Dressing and Havlah. This made me wonder if I could make a Tahini Cookie that was grain free, high fiber, high protein, and tasty.
My husband saw that look in my eye and suggested that he and the D-Man go out for a hike. What a wonderful idea! I packed up some grain free snacks, filled the BPA free water bottles, and off they went. I now had the kitchen a.k.a, “The Lab” to myself. Out comes the Kitchen Aid and the experiment begins.
1 Cup Almond Flour
¼ Cup Coconut Flour (sifted)
½ teaspoon Baking Powder
¼ teaspoon of Celtic Sea Salt
¼ teaspoon of Guar Gum, Kuzu, or Xanthan Gum (gluten free thickening agent)
½ Cup Butter (softened)
½ Cup Organic Sugar
½ Cup Organic Unsalted well mixed Tahini
1 teaspoon Organic, Gluten Free Vanilla Extract
¼ teaspoon Organic Almond Extract
1/3 Cup Sesame Seeds in a pie plate
In a small bowl mix Almond Flour, Coconut Flour, Baking Powder, Sea Salt and Thickening Agent.
Cream butter and sugar in your mixer until light and fluffy, approximately 3 to 5 minutes.
Mix in Tahini, Vanilla Extract and Almond Extract.
Reduce mixer speed to low, add in half of the flour mixture, beat until incorporated, add remaining flour mixture continuing to beat on low.
Wrap dough in plastic wrap or refrigerate in the bowl for 1 hour.
Preheat oven to 350 degrees
Line 2 large baking sheets with parchment paper
Scoop chilled dough and roll into one inch balls, roll in Sesame Seeds
Place 2 inches apart on parchment lined baking sheets and bake for 12 – 15 minutes.
Halfway through baking, flatten cookies with the back of a spoon.
Switch cookie sheets after flattening the cookies (Lower rack to Upper and Upper rack to Lower)
Continue baking another 6 to 8 minutes, watch them as they will brown quickly.
Cool on cookie sheets for 10 minutes, then place cookies on a cooling rack until completely cool.
I know that some of you are leery about Sugar, organic or otherwise, so I decided to make another batch substituting the Organic Sugar with Honey. I will assume you could also use Agave Nectar, but it is 3:30 on a Sunday afternoon and I still need to prepare dinner for the hungry hikers return. The good news is that when you substitute the honey for the sugar you can skip the step on flattening the cookies, they shaped up beautifully.
The difference was slight in the final product, but both cookies were subtle and not overly sweet. The cookies made with sugar had a consistency similar to short bread, while those sweetened with honey were a bit more chewy, and you could taste the honey. So, there you have it, two versions of one cookie, and another use for Tahini. Thanks for inspiring me Kathryn!