I gotta say, I'm not a big fan of sesame. But a friend who is very dear to me kinda loves the flavor more than anything. So, you know. It might not have even been a question of whether I would make these cookies for her. And they're gluten-free!
These cookies are made with almond flour, which is really just ground up almonds. They're the best gluten-free substitute I can find so far. Though, I'm pretty sure that you could make these with regular all-purpose and they'd still knock you over. Even I, a non-sesame lover, had a few. And maybe a couple more.
makes 1 dozen
adapted from elena's pantry
1 1/4 cups almond flour
pinch of salt
1/2 tsp baking soda
1/3 cup tahini
1/3 cup agave syrup
1 tbsp canola oil
1 tbsp vanilla extract
1/4 cup sesame seeds
Preheat oven to 350° F.
In a large bowl, combine almond flour, salt, and baking soda.
Fill 1/3 of a measuring cup with tahini, and then another third with agave. Then add the oil and vanilla and blend.
Make a well in the dry ingredients and pour the wet in. Combine.
Form one inch balls of dough and roll in the sesame seeds.
Place on a parchment paper lined baking sheet and flatten.
Bake for 8-10 minutes until lightly brown.
Cool and serve.
note: keep a close eye on these by the last 2-3 minutes. They get brown fast, and then they get really crunchy, and not so much chewy.