Sesame cookies look pretty on a platter by themselves or next to other colorful, festive holiday treats. This recipe comes from Elana Amsterdam, a Colorado resident who shares therapeutic recipes for every occasion on her blog, “Elana’s Pantry.”
For a softer cookie, Elana recommends storing baked cookies in an airtight container in the refrigerator. For snappier cookies, leave them out after baking.
Why We Love this Recipe:
It’s quick: Ten minutes to put together. Ten minutes to bake. Perfect for last-minute dinner guests.
Sesame seeds are high in lignans and tocopherols, which are powerful antioxidants that can help clear free radicals from the body. Once activated in the liver, the lignan sesamin has been shown to improve liver function and quicken alcohol metabolism.
In Ayurvedic medicine, sesame seeds possess a special balance of cooling, heating, and building qualities that are believed to increase bodily strength and immunity.
On average, sesame seeds are made up of 50% oil. This fat helps to lubricate the digestive system and all internal viscera. Consider serving these cookies before your next holiday celebration.
Sesame Cookies adapted from Elana’s Pantry
Makes 14 cookies
1¼ cups blanched almond flour
¼ teaspoon sea salt
½ teaspoon baking soda
1/3 cup honey
1/3 cup tahini
1 Tablespoon coconut oil
1 Tablespoon vanilla extract
¼ cup raw sesame seeds
1) Preheat oven to 350 F.
2) In a large bowl, combine almond flour, salt, and baking soda.
3) In a smaller bowl, combine honey, tahini, coconut oil, and vanilla.
4) Blend together the dry and wet ingredients.
5) Form the dough into 1” balls and roll in the sesame seeds.
6) Place on parchment lined cookie sheet and flatten.
7) Bake for 8 to 10 minutes, or until cookies are lightly browned. Remove cookies from oven and transfer to a baking sheet to cool.