
Time for a treat, folks. Running is hard and we deserve something tasty. These Honey Tahini Almond Cookies are just the right blend of salty and sweet, chewy and crispy.
And did you know that sesame seeds might be the oldest condiment known to humans? They are loaded with beneficial minerals like copper, magnesium, and iron. And they contain super fibers called lignans, which have been shown to have a cholesterol-lowering effect in humans. Delicious!
Recipe and photo from Anja’s Food 4 Thought, a wonderful blog with terrific clean recipes. I want to try them all!
HONEY TAHINI ALMOND COOKIES
1 1/2 cups almond meal
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup honey
1/3 cup tahini (sesame paste)
1 teaspoon vanilla extract
Chopped candied ginger (optional; my addition because it added some tasty zest)
1/2 cup sesame seeds
Yields 25-30
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Preheat oven to 175C/350F. Line baking sheet with parchment paper.
In a small bowl, combine almond meal, salt and baking soda.
In a large bowl, stir together honey, tahini and vanilla extract until well combined.
Add the almond meal mixture to the honey tahini mixture and stir until well incorporated. Add ginger, if using. The dough should be solid enough to form balls. If it’s too wet, add some more almond meal.
Form balls of the size of a cherry. Roll in sesame seeds, then flatten it to 1/4 inch thickness and place on the prepared baking sheet. Leave 1-2 inches space between cookies. Repeat until all dough is used up.
Bake for about 10 minutes or until bottoms are golden. For extra crispy cookies, flip them upside down and leave in the warm oven for a few more minutes.