Soft and Chewy Tahini, Honey, and Almond Cookies {Paleo}

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Soft and Chewy Tahini, Honey, and Almond Cookies {Paleo}

I keep a huge jar of tahini in my fridge at all times. (Because a normal-sized jar would just not due, lol.)

At the store, I just always seem to go for the big jar…it is usually so much cheaper to buy in bulk!

Soft and Chewy Tahini, Honey, and Almond Cookies {Paleo} 2

It eventually gets used up because I use tahini often enough to make things like hummus (or other hummus-like spreads), salad dressing, and creamy sesame sauce for topping fried cauliflower (which is one of my all-time favorite ways, if not my absolute favorite way, to eat cauliflower; the recipe is in my cookbook).

The good thing is that tahini will last a pretty long time if stored in the fridge, but still, I like to try to find new ways to use it, especially because tahini is such a healthy ingredient. (Among other things, tahini is a good source of protein, B vitamins, vitamin E, calcium, potassium, and iron.)

I thought why not go sweet instead of savory and make tahini cookies?

Soft and Chewy Tahini, Honey, and Almond Cookies {Paleo} 3

If you’re familiar with the tahini confection called halawa (or halva, halava, or haleweh), which is (to me) best described as sesame fudge, you will go crazy for these cookies. I kept them grain-free and gluten-free by using almond meal, and thanks to the tahini-honey combo, they are soft and chewy. They’re great with tea or coffee (especially the Turkish variety), and can be made a day ahead and quickly reheated for just-baked texture.

Virtual Eid Party

These cookies just happen to be the perfect sweet treat for keeping on hand for the Eid! In honor of the three-day celebration that marks the end of Ramadan, I’m participating in a Virtual Eid Party (thank you to Meriem of Culinary Couture for organizing it!). Here what the other participating bloggers are sharing…

Algerian Almond Paste Fruits from Culinary Couture

Bread Halwa from 40 Aprons

Cashew Baklava Fingers from Wandering Spice

Double Chocolate Baklava from The Sweet {Tooth} Life

Moroccan Bisteeya from Club Narwhal

Pistachio Orange Rice Pudding from A Clean Bake

Shahi Tukda/Pakistani Saffron Bread Pudding from Latourdeforce

Happy Eid al-Fitr!

Soft and Chewy Tahini, Honey, and Almond Cookies {Paleo} 4

Soft and Chewy Tahini, Honey, and Almond Cookies {Paleo}

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: About 2 1/2 dozen cookies

Soft and Chewy Tahini, Honey, and Almond Cookies {Paleo}

Ingredients

  • 1/2 cup (125 g) tahini
  • 1/2 cup (170 g) honey
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons pure almond extract
  • 1 1/2 cups (168 g) almond meal or flour (you can use unblanched or blanched; I used a mix of both)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 tablespoons sesame seeds, for topping

Instructions

  1. Preheat the oven to 350F; line 2 large baking trays with parchment paper or silpat liners.
  2. Stir together the tahini, honey, egg, vanilla extract, and almond extract until smooth, then stir in the almond meal, salt, and baking soda until well combined. (The batter will thicken as you stir, but it will still be a soft, sticky batter; don’t be tempted to add more almond meal.) Let the batter rest for 5 minutes.
  3. Use a 1 tablespoon-sized scoop to measure out the batter onto the cookie sheet, leaving about 1 inch between cookies. Sprinkle the sesame seeds on top.
  4. Bake until the cookies are golden on the bottom and set along the outside, but still look a touch doughy in the center, about 10 minutes, rotating the trays once.
  5. Cool the cookies completely on their trays before removing.

Notes

The Next Day: If you prefer these cookies warm, the next day you can pop them into a 350F oven for 2 minutes to reheat.

http://www.anediblemosaic.com/?p=17797

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!



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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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