If you love baking with Almond Flour, you are in for a treat because we have so many almond flour cookie recipes in our archives. Gingerbread Cookies with Almond Flour, Almond Flour Peanut Butter Cookies, and Almond Butter Almond Flour Cookies are just a few to name.
Almond flour: Either make your own almond flour or purchase blanched almond flour (affiliate link) from the store or online. If you are in a pinch, an equal amount of almond meal is a great alternative. Kosher salt: Kosher salt balances the sweetness and enhances the flavor of these sesame cookies with tahini. Sea salt can also be used. Baking soda: Baking soda tenderizes and lifts the cookies ever so slightly. Tahini: Also known as ground sesame seeds or sesame seed paste, one of my favorite brands of tahini is Soom (affiliate link). Just make sure to stir the tahini really well before using as the oils tend to separate easily. Additionally, make sure to purchase a sugar-free tahini for this recipe. Maple syrup: The key is to use a liquid sweetener here, which can either be maple syrup, agave syrup, or honey. Keep in mind that the almond sesame cookies will be darker and a little bit sweeter if you use honey. I would not recommend coconut sugar here. Sesame seeds: Sprinkling the cookies with a pinch of sesame seeds is an optional step, but I think one that you do not want to miss. You can toast sesame seeds yourself or buy toasted seeds from the store.
Chocolate Chips: Omit the sesame seeds and toss in ½ cup dark chocolate chips or chocolate chunks for tahini chocolate chip cookies. Vanilla Extract: Add 1 teaspoon vanilla extract to the tahini almond flour cookies for extra flavor. Ground Spices: Add warmth with the addition of ¼ – ½ tsp of cinnamon, cardamom, ginger, or nutmeg.
Make Ahead: Tahini cookie dough can be made in advance and tightly wrapped in plastic wrap. Store in the refrigerator for 1-2 days, or freeze for up to 1 month. Storage: Flourless tahini cookies will keep in an airtight container at room temperature for 3 days. Freeze: Flash-freeze the raw almond tahini cookies on a baking sheet for 1 hour, then transfer them to a freezer bag. Freeze for up to a month.
