these are grown-up cookies. a soft cookie, made with tahini and a hint of lemon, covered in sesame seeds for a perfectly crisp exterior.
Tahini is definitely something I only got into a bit later in life. Or rather, as an adult. Because that is “later in life.” Semantics.
Anyways, I don’t think “tahini” was even a thought in mind as a child or a young adult. I might have had a faint idea of what it was, but not realllyyyyy. I mean it was only when I started eating SCD style that I even “realized” you could actually make your own nut butters at home, by like, you know, grinding nuts?!!? That alone was life-changing. So I would say it was similarly life-changing when I found out you could make your own tahini :O and what’s more, that it was made out of grinding sesame seeds :O Like, woah, mind blown.
It’s crazy what you look back on your pre-healthy-eating-journey and realize you had zero clue about what things were made of, or where they come from. Things have changed, though.
Nowadays, I love buying sesame seeds in bulk and blending them to smithereens in my food processor (or at least until they become liquid and thus, turn into tahini). I also love buying store-bought tahini too, if we’re being honest, because it *can* be a hassle to blend, blend, blend.
![grain free lemon tahini sesame seed cookies](https://grainfreee.com/wp-content/uploads/2022/06/27C77CE5-FCCF-40B5-9F5C-9F54B15647D6-min-768x1024.jpg)
So I actually ended up testing and making these tahini cookies with a mix of my homemade tahini and store-bought tahini, but seriously, whatever route you take, these will be yummy. They’re delicately sweet, I wouldn’t say they’re overly sweet, and they’ve got a very slight lemon flavour to them, but the tahini and sesame are definitely the dominant flavours here.
I’ve always wanted to do a sesame seed-covered cookie simply because I think they look cool. So that’s what happened here. I doubled up on the sesame theme by also dipping them in sesame seeds.
These cookies are made entirely with tahini and coconut flour, resulting in a soft/malleable consistency and all-around pretty fantastic cookie texture too.
Find the full recipe and instructions below. Please review/drop a comment below if you try making these, or holla at me on Instagram @grainfreee.
A few related recipes if you’re looking for some more cookie ideas:
- PUMPKIN SNICKERDOODLE COOKIES (ALMOND FLOUR)
- SCD LEGAL CHOCOLATE COOKIES WITH VANILLA ICING (PECAN FLOUR)
- SOFT & CHEWY N’OATMEAL RAISIN COOKIES (CASHEWS)
- CHERRY PIE COOKIES (ALMOND FLOUR & COCONUT FLOUR)
- HOMEMADE FIG NEWTON COOKIES (ALMOND FLOUR)
![grain free lemon tahini sesame seed cookies](https://grainfreee.com/wp-content/uploads/2022/06/BC0ABFC3-3BAC-4019-B915-3617432D1B97-min-768x1024.jpg)
grain free lemon tahini sesame seed cookies: ingredients
- 1 cup tahini
- 1/3 cup honey
- 3 tbsp coconut flour
- 1 tbsp lemon juice
- 1 tsp packed lemon zest
- 1/2 tsp baking soda
- 1 egg
- 1/2 cup of sesame seeds
grain free lemon tahini sesame seed cookies: how to
- add the honey, tahini and lemon juice and zest to a medium or large bowl and combine together. add in the coconut flour and baking soda and combine well.
- place the dough in the freezer for a couple of hours to stiffen/harden and make it easier to manipulate into cookies. you can wrap the dough in parchment paper to do this.
- place the sesame seeds in a shallow bowl for once the dough is ready.
- once the dough is cold, using a tbsp of batter at a time, form the dough into a ball and roll it into the sesame seeds.
- once the cookie is covered in sesame seeds, you can place it atop a parchment paper-lined baking tray, and flatten it with a spatula or use the palm of your hand/wrist, slightly dampened to avoid sticking.
- repeat until batter is finished. bake the cookies in a preheated oven at 350, for 10 minutes total.
- remove the cookies from the oven and allow to cool. makes 17 cookies total. store the cookies in an airtight glass container or mason jar in the fridge or freezer
![grain free lemon tahini sesame seed cookies](https://grainfreee.com/wp-content/uploads/2022/06/38CCF2D5-1001-4857-AD58-074BB234D015-min-768x1024.jpg)
grain free lemon tahini sesame seed cookies
Ingredients
- 1 cup tahini
- 1/3 cup honey
- 3 tbsp coconut flour
- 1 tbsp lemon juice
- 1 tsp packed lemon zest
- 1/2 tsp baking soda
- 1 egg
- 1/2 cup of sesame seeds
Instructions
- add the honey, tahini and lemon juice and zest to a medium or large bowl and combine together. add in the coconut flour and baking soda and combine well.
- place the dough in the freezer for a couple of hours to stiffen/harden and make it easier to manipulate into cookies. you can wrap the dough in parchment paper to do this.
- place the sesame seeds in a shallow bowl for once the dough is ready.
- once the dough is cold, using a tbsp of batter at a time, form the dough into a ball and roll it into the sesame seeds.
- once the cookie is covered in sesame seeds, you can place it atop a parchment paper-lined baking tray, and flatten it with a spatula or use the palm of your hand/wrist, slightly dampened to avoid sticking.
- repeat until batter is finished. bake the cookies in a preheated oven at 350, for 10 minutes total.
- remove the cookies from the oven and allow to cool. makes 17 cookies total. store the cookies in an airtight glass container or mason jar in the fridge or freezer.