A versatile treat that can be used as breakfast treat on the go, afternoon snack, or a holiday cookie
Preheat oven to 350. Line 1 large or two medium cookie sheets with parchment.
Spread sesame seeds into a pie plate.
In a small bowl, combine almond flour, baking soda,ginger and salt.
In a large bowl, combine honey, tahini and vanilla.
Then mix dry into wet (seems like its not liquid enough at first but it does combine – you will need to use your hands to press and hold together to form a ball).
Scoop dough into small balls (about 1 rounded tablespoon). Roll in sesame seeds, then flatten them into 1/4 inch thick rounds.
Transfer to baking sheet, about 2 inches apart. Bake for 10 minutes.
Remove from oven even though they are still quite soft. They WILL firm up when cooled.
Additional Notes:
Check out our Cookies for Breakfast Blog Post!
Ingredients
Directions
Preheat oven to 350. Line 1 large or two medium cookie sheets with parchment.
Spread sesame seeds into a pie plate.
In a small bowl, combine almond flour, baking soda,ginger and salt.
In a large bowl, combine honey, tahini and vanilla.
Then mix dry into wet (seems like its not liquid enough at first but it does combine – you will need to use your hands to press and hold together to form a ball).
Scoop dough into small balls (about 1 rounded tablespoon). Roll in sesame seeds, then flatten them into 1/4 inch thick rounds.
Transfer to baking sheet, about 2 inches apart. Bake for 10 minutes.
Remove from oven even though they are still quite soft. They WILL firm up when cooled.
