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Sesame Tahini Cookies

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My favorite thing to eat is a sweet treat with coffee…this addiction is what started Crumbs…and the daily need to satisfy it has lead to me “healtifying” many of those treats in order to enjoy them daily without the guilt.
Here’s another of those sweet treats that taste amazing with a cup of coffee…I just had a couple for breakfast! Would also be amazing as an afternoon snack. They are plant-based and gluten-free especially if you gluten-free oats. I used whole cane brown sugar, but I’m sure coconut sugar will also work. You can also replace the honey with maple syrup if you prefer.
I made half the recipe with the jam, and the other half just plain as pictured. For the plain one, just press down to flatten before baking. You can also role out the dough between two pieces of parchment until about 0.5cm thick and then use a cookie cutter to cut out some shapes before baking. Just keep in mind without jam, the cookies will be slightly less sweet, which some of you might prefer.
I used Bob’s Red Mill Oat Flour and Almond Flour….but you can also make your own by grinding the oats or almonds in a food processor or spice grinder.
This recipe has been adapted from the book Better Baking.

Sesame Tahini Cookies

Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0

Makes about 16-18 cookies
  • 1 cup oat flour
  • 1/2 cup almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup coconut oil
  • 1/4 cup tahini
  • 1/3 cup brown sugar
  • 2 tablespoons honey (or maple syrup)
  • 1/2 tsp orange blossom water
  • 1/3 cup sesame seeds
  • 1/2 cup orange jam

  1. Pre-heat the oven to 350F or 160C. Prepare a baking sheet with parchment paper and set aside. Have the sesame seeds ready in a shallow bowl.
  2. In a medium bowl mix together the oat and almond flours with the baking soda and salt.
  3. In a separate small bowl mix together the tahini, coconut oil, honey and orange blossom water. Add the wet mixture to the flour mixture and mix to combine If the mix seems too dry add a tablespoon of water. Only add the other tablespoon if the mix still seems dry. You want the dough to hold together, and not be crumbly.
  4. Roll the dough into about 16 1 inch balls, then roll into the sesame seeds, before placing on the baking sheet 2 inches apart. Using your finger or the handle of a wooden spoon, make a hole in centre of each cookie. Spoon about a teaspoon of the orange jam into each hole.
  5. Bake for 15-18 minutes until lightly browned on the edges. Cool on a rack. ENJOY!

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  1. Saja Marafie | 28th May 20

    اروى، دائما وصفاتك لذيذة وشهية، تسلم ايدك

    • Arwa | 3rd Jun 20

      بالعافية سجا مشكورة على التواصل ?

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