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.
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: 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
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.