grain free lemon tahini sesame seed cookies
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.
Servings: 17 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.