These flaky cookies offer a buttery texture similar to shortbread with a delicate creaminess from tahini. The perfect sweet treat to pair with a big cup of tea.
Tahini is made from ground sesame seeds that turn into a smooth and creamy butter (similar to almond butter). You’ll often find it mixed with hummus or savory recipes, but it’s also oh-so-satisfying sweetened with honey and coconut sugar. Since most cookie recipes are full of refined sugars, this Paleo recipe swaps in natural sweeteners to achieve a similar taste. You can also use maple syrup instead of the honey, if you prefer a richer flavor.
To get started, stir together the arrowroot flour, almond flour, and sea salt. In a separate mixing bowl, combine the butter and coconut sugar using an electric mixer. Beat the butter mixture on low speed for 15 seconds, then add the honey and tahini. Continue mixing until combined.
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Next, gradually beat the dry ingredients into the wet. It’s important to add the dry mixture slowly since the arrowroot flour is fine in texture and prone to being messy. When mixing is complete, transfer the bowl to a freezer and chill for 10 minutes. This will make the dough easier to handle when shaping.
When dough is ready, remove it from the freezer and pour the sesame seeds onto a small plate. Scoop a heaping tablespoon of dough into your hands and form into a ball. Dip one side of the dough into sesame seeds and place onto a baking sheet (sesame seed side up). Repeat with remaining dough, spacing them two inches apart on the baking sheets.
Then, use the bottom of a pint glass to gently press and transform the dough balls into round cookie shapes. (They’ll look like they’re straight from the bakery!) Transfer to the oven and bake for 12 minutes. When finished, let the cookies cool for 20 minutes on the cookie sheets. Transfer to a wire cooling rack and keep cooling for another 10 minutes before serving.
Almond Flour Honey Tahini Cookies
Almond Flour Honey Tahini Cookies
- 2 medium baking sheets
- Parchment paper
- 2 medium mixing bowls
- Electric mixer
- Pint glass
- 1/2 cup arrowroot powder
- 1½ cups blanched almond flour
- 1/4 t sea salt
- 1/2 cup unsalted grass-fed butter, softened
- 2 T coconut sugar
- 2 T honey
- 1/2 cup tahini
- 1/4 cup sesame seeds
- Preheat the oven to 350ºF and line two baking sheets with parchment paper.
- In a medium mixing bowl, stir together the arrowroot flour, almond flour, and sea salt.
- In a separate medium mixing bowl, combine the butter and coconut sugar together. Use a hand mixer on low speed and beat for 15 seconds. Add the honey and tahini, then continue mixing for an additional 10 seconds.
- Gradually beat the dry ingredients into the wet to create the dough. Mix until well combined and transfer to the freezer. Let it chill for 10 minutes.
- When the dough is ready, remove from freezer and pour sesame seeds onto a small plate. Scoop a heaping tablespoon of dough and form it into a ball. Dip one side of the dough into the sesame seeds and place onto a baking sheet (sesame seed side up). Repeat with remaining dough, placing cookies 2 inches apart.
- Press gently with the bottom of a pint glass to shape the dough into round discs. Transfer to the oven and bake for 12 minutes or until golden brown on the edges.
- When finished, let the cookies cool at room temperature for 20 minutes on the baking sheets.
- Transfer to a wire cooling rack and allow them to cool for an additional 10 minutes. Serve immediately and enjoy or store cookies in a dry cool spot for up to one week in airtight containers. You can also freeze for up to six months.
For more tahini recipes, check out one of these Paleo favorites…