Soft and Chewy Tahini, Honey, and Almond Cookies {Paleo}
Prep time: 
Cook time: 
Total time: 
Yield: About 2½ dozen cookies
 
Ingredients
  • ½ cup (125 g) tahini
  • ½ cup (170 g) honey
  • 1 large egg
  • 1½ teaspoons pure vanilla extract
  • 1½ teaspoons pure almond extract
  • 1½ cups (168 g) almond meal or flour (you can use unblanched or blanched; I used a mix of both)
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1½ 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.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/soft-and-chewy-tahini-honey-and-almond-cookies-paleo/