I love to bake cookies and bring them to work for everyone to enjoy. One of our beekeepers and our museum docent is gluten intolerant. I feel badly every time he is left out when all the baked goodies get passed around and he must abstain. Constantly on the search for honey recipes, I discovered this gluten free one that Joe could enjoy as well. This delicious recipe is rich and nutty and different than a typical peanut butter cookie. The cookies were a big hit with everyone. Definitely a keeper!
Tahini, Macadamia Honey and Almond Cookies
(gluten, dairy and processed sugar free)
Yield: About 2 dozen cookies
- ½ cup (125 g) tahini
- ½ cup (170 g) Macadamia blossom honey
- 1 large egg
- 1½ teaspoons pure vanilla extract
- 1½ teaspoons pure almond extract
- 1½ cups (168 g) almond meal (grind whole, unroasted almonds in the blender until fine)
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 2 tablespoons of sesame seeds (½ black, ½ white if you prefer)
- Preheat the oven to 350F; line 2 large baking trays with parchment paper
- 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 a few minutes.
- Use a 1-½ inch scoop to measure out the batter onto the cookie sheet, leaving about 1 inch between cookies. Sprinkle the sesame seeds on top. You can play and use a combination of both black and white sesame seeds.
- Bake until the cookies are golden on the bottom and set along the outside, about 10 minutes, shifting the trays after 5 minutes from top to bottom. The cookies will be still soft but golden.
- Cool the cookies completely on their trays before removing. You can pop these in the oven at 350F for a couple of minutes if you would like to rewarm.