Sesame Cookies

Preperation time
15 m
Skills level

Serving size
12
Country of origin

Preparation time: 15 m
Cooking time: 15+ m
Servings: 12

Ingredients

  • 1/2 cup super-fine almond flour plus 4 tablespoons (or more)
  • 1/2 cup all-purpose flour (or gluten-free flour)
  • 1/4 cup sugar-free maple syrup (or regular maple syrup)
  • 1/3 cup light brown sugar, packed
  • 1/4 cup creamy tahini
  • 2 heaping tablespoons creamy almond butter
  • 1 teaspoon cloves
  • 2 teaspoons ground cinnamon
  • 1 teaspoon coriander
  • 2 teaspoons ground ginger
  • 1/4 teaspoon pumpkin pie spice
  • 1 large egg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup sesame seeds (or more)
  • High-speed blender, coffee grinder,or food processor (or mortal and pestle)
Recipe Type:
Course:

Growing up we had Italian Sesame Cookies. This recipe is a spin on the classic Italian Sesame Cookies. It’s a sweet and savory taste that you will love. The ingredients are somewhat healthier than the traditional Italian Sesame Cookies: adding tahini and almond butter in lieu of butter. Rolling these in toasted sesame seeds just adds that extra bit of flavor that makes this cookie stand out. Double baking these is the way to go, although you can eat them after 15 minutes and they are still very good. But, they are so much better double baked!

Preheat the oven to 375 degrees.

In a high-speed blender (or coffee grinder), add the spices including the cloves and finely grind them. Another option is to use a mortal and pestle to grind the cloves. Pick out any large chunks of cloves, be thorough. Alternatively, press the spice mixture including ground cloves through a strainer to catch any large bits of cloves.

In a bowl, add the dry ingredients including the flour (reserve the 4 additional tablespoons of almond flour), baking powder, baking soda, and spice mixture to a bowl and whisk to combine.

Note: feel free to use gluten-free flour in lieu of all-purpose flour. Be sure to break up any chunks of almond flour which tends to clump together.

Next, add the wet ingredients to the dry ingredients. Add the tahini, almond butter, sugar, maple syrup, and egg and mix well to combine. If the dough is too sticky, add the additional almond flour 1 tablespoon at a time until the dough is no longer sticky.

Roll the cookie dough into 12 oval balls. Then cover each ball with the sesame seeds to fully coat both sides. Press them down to slightly flatten. Add the balls to a parchment-lined baking sheet. 8 cookies on one tray and the remaining cookies on an additional try. Bake separately.

Then bake for 8 minutes and turn the pan. Bake an additional 7 minutes. Allow them to sit at room temperature for 15 minutes, then rebake for 9-10 more minutes like you would do for a biscotti which in Italian means “twice baked”. The second bake time is not necessary but will produce a very crunchy cookie that will not disappoint.

These are so so good. They also freeze well.

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