I admit to spending more and more time reading about how to change-up vintage dessert recipes to embrace a more healthy intake of fats and sugars (which is to say that I am open to the prospect of learning and growing). While grocery shopping, I never stress about what type of cookie/bar/cake/pastries to purchase as I rarely (no lie) buy those items. That's because I am often in my kitchen making cookies, bars, cakes, and pastries often (so true). And typically all of those lovelies will use butter, all-purpose flour, and sugar...together...Yes!
But I am aware of a whole new world to explore (You're already there, aren't you?) where the value of using, for example, nut butters, plant-based oils, and gluten-free flours is adding lots to your baking repertoire. And this is great news. None of us will move our nutritive journey forward without researching and testing, right? Though I am not gluten-sensitive or vegan, I can appreciate the search for and preparation of food that is nutritional, tasteful, healing, cost-effective, and ___________ (fill-in with your own need) as we all try to live as healthful a life as possible. I don't know about you, but I am someone who is a heavy plant-eater supported by a fair amount of carbohydrates and the occasional animal/fish protein. But, I bake. And I really like to bake, and I see nothing wrong with having dessert everyday!
It's no wonder that dessert riffs are so popular nowadays. Everything old is refashioned to something modern! New flours, new oils, vegan-inspired substitutes (one egg = 1 T. flaxseed meal and 2.5 T water! Who knew?), and blow-your-mind sugar variety have joined forces to re-imagine what once was just a simple oatmeal cookie. I think I am ok with this.
Can you imagine me on the tahini and almond flour bandwagon? A short time ago (a few months maybe? I know...where have I been?), I would not have given this recipe one second of my time. I would have passed it over for my go-to trinity (see paragraph 1). And now? Read my lips: It is one beautiful and tasteful addition to my "tried and trues." Do you think I'm ready for Chocolate Chia Pudding with a Hemp Sprinkle? 😉
Food and Wine recently published this interesting cookie, and because my food intake is maturing to accommodate new essentials, I decided to go for it. These little vegetarian sweetnesses use no butter or white sugar, and except for the use of honey as the sweetener, they would be vegan (big step for me).
Notes
1. I used both black and white sesame seeds (did you also know that there are also brown sesame seeds?), but the choice is yours. I thought the black/white blend was attractive.
2. I used an Italian Rhododendron honey because I had it. Use what you have.
3. I rolled the dough into 1-inch balls before rolling in the sesame seeds. Then I transferred these to the baking sheet and flattened.
Tahini Cookies with Sesame Seeds
(Yield: approx. 2 1/2 dozen, depending on size)
1/2 cup sesame seeds (single color or mixed colors)
1 and 1/2 cup almond flour (can use almond meal)
1/2 teaspoon baking soda
1/4 teaspoon sea salt (I used kosher salt)
1/3 cup honey
1/3 cup tahini
1 teaspoon vanilla extract
Directions
1. Preheat the oven to 350ºF and line baking sheet with parchment paper.
2. Place sesame seeds into a bowl for rolling.
3. In a small bowl, whisk the almond flour, baking soda, and salt.
4. In a larger bowl, mix the honey, tahini, and vanilla extract.
5. Add the dry ingredients to the wet ingredients and mix until all is incorporated.
6. Using a spoon, scoop a small amount of dough into your hand and roll into a sphere. Add more or take some away, depending on the size of cookie you want. This dough is very manageable!
7. Place the dough ball into the sesame seeds and roll around until it is completely covered.
8. Transfer to baking sheet and flatten a bit. Leaving about 2 inches between cookies, continue until the baking sheet is filled.
9. Bake the cookies for 8-9 minutes, keeping an eye on them, until the bottoms are golden.
10. Remove from the oven and place on cooling rack for 5 minutes or so.
11. After removing the cookies, reuse the baking sheet if necessary, for the remainder of the dough.
12. Serve whenever you want and for whatever reason. This cookie is there for you!
13. Keep at room temperature or chilled for a couple days (let me know if they last that long), or freeze (wrapped well) for an extended period of time.
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