Big Sesame Tahini Cookies (Paleo, Vegan)
Try this Big Sesame Tahini Cookies (Paleo, Vegan) Easy Gluten Free Recipe recipe.
Try this Big Sesame Tahini Cookies (Paleo, Vegan) Easy Gluten Free Recipe recipe.
- 3/4 teaspoon baking soda
- 1/4 cup sesame seeds
- 1/2 cup unsalted tahini
- 1/2 cup natural unsalted creamy almond butter
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablesp whisked together, set for 15 minutes)
- 1/4 cup + 3 tablespoons coconut sugar
- 2 tablespoons coconut flour
- 1/2 teaspoon pure vanilla extract (optional)
- 1/4 teaspoon salt (optional)
- Carbohydrate 2.53297500118941 g
- Cholesterol 30.503125 mg
- Fat 17.5367237525193 g
- Fiber 1.47817497599371 g
- Protein 1.50947375089928 g
- Saturated Fat 10.4088055003529 g
- Serving Size 1 1 -16 cookie (25g)
- Sodium 120.463875000558 mg
- Sugar 1.0548000251957 g
- Trans Fat 1.11885850011062 g
- Calories 167 calories
Step-by-step
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, add all ingredients except sesame seeds. Using a rubber spatula, stir and fold until thoroughly mixed.
- Pour sesame seeds into a shallow bowl. Using a medium cookie scoop, scoop and roll cookie dough into balls. Drop balls into the bowl of sesame seeds. Roll and press until dough balls are fully coated in seeds.
- Place cookie dough balls onto the baking sheet, spaced evenly apart, with enough room to spread quite a bit—these cookies are big. Using the palm of your hand or a spoon, gently flatten cookies to desired thickness. If desired, press together any large cracks that form around the edges of cookies—some cracks are natural & pretty!
- Bake for 10-14 minutes. Mine took 12 minutes. Place cookie sheet on a cooling rack, and allow cookies to cool directly on the sheet for 15-20 minutes—do not remove from sheet for at least 15 minutes, as cookies are fragile. Then, using a spatula, gently transfer cookies directly onto the cooling rack to cool for about 30 minutes, or until completely cooled. Enjoy! Storing notes below.
Swapping natural creamy almond butter for roasted peanut butter alters the density profile because almond solids release more free oil during mixing, which directly impacts how much coconut flour is required to maintain structural integrity. Tahini brings its own distinct bitterness and high lipid content to the dough, requiring careful balancing with coconut sugar to ensure the finished crumb achieves proper browning without tasting acrid. When measuring the coconut flour, leveling the spoon precisely is critical because this ingredient absorbs moisture aggressively compared to grain-based flours.
Rolling the dough balls through dry sesame seeds before baking creates an exterior barrier that traps internal steam while adding a crunchy textural contrast to the soft interior. Spacing the portioned dough evenly across a parchment-lined baking sheet prevents the thermal convection currents inside the 350 degree oven from heating adjacent cookies unevenly, which leads to splotchy browning patterns and inconsistent interior moisture levels. Flattening the raw portions gently with the palm of your hand establishes the initial thickness parameter before heat triggers the baking soda to release carbon dioxide.
Leaving the baked cookies undisturbed on the hot baking sheet for fifteen to twenty minutes allows the residual thermal energy to solidify the delicate lipid matrix without causing the centers to collapse upon transfer. Moving these fragile items too early results in structural fracturing because the lack of gluten means the protein network cannot support its own weight while hot. Once transferred to a wire rack, thirty additional minutes of ambient cooling is necessary to let the moisture redistribute evenly throughout the crumb.
Pairing these rich confections with unsweetened black coffee or earthy green tea cuts through the heavy fat content of the sesame paste and nut butter without clashing with the subtle vanilla undertones. Storing the cooled items in an airtight container at room temperature preserves their texture for several days, though keeping them separated by parchment squares prevents the exterior sesame seeds from sticking to adjacent surfaces.
