Description
Ingredients:
1/2 cup White Toasted Sesame Seeds
1 1/2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon Kosher Flake Sea Salt
1/3 cup honey
1/3 cup tahini
1 teaspoon Madagascar Bourbon Islands Vanilla Extract
Directions:
Preheat the oven to 350° and line 2 baking sheets with parchment paper. Place sesame seeds in a wide, shallow bowl or plate and set aside.
In a small bowl, whisk the almond flour with the baking soda and salt. In a large bowl, mix the honey with the tahini and vanilla extract. Add the dry ingredients to the wet ingredients and stir until well incorporated.
Using a 1 1/2-inch scoop, scoop the dough into balls. Roll the balls in the sesame seeds, then flatten them into 1/4-inch-thick rounds. Transfer the rounds to the baking sheets, arranging them so they’re about 2 inches apart.
Bake the cookies for about 8 minutes, until the bottoms are golden; shift the pans from top to bottom halfway through. Transfer the cookies to a rack and let cool before serving.
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