These tahini cookies make look fancy, but they are easy to make and require no chilling. Bonus: they are also gluten and egg free.
As if we really needed more gluttony post-Thanksgiving, it’s holiday cookie season! And today is the timely food holiday of National Cookie Day so I gathered up a dozen other bloggers to give you a baker’s dozen of cookies to celebrate. Whether you need new ideas for a holiday cookie tray or are just craving cookies for yourself, I am certain there is something for everything on the line up today!
When I hear the words “Christmas cookies” I immediately think of cut-out cookies, but I already shared those so I decided to make something different. I’ve had tahini cookies on my list of recipe ideas for awhile. Originally I planned on making them just like a peanut butter cookie, with tahini instead of peanut butter, but then I saw an image of one coated in sesame seeds and I just had to try it. They may not be as sweet as other cookies but they make up for it in flavor.
Celebrate #NationalCookieDay with all my fellow cookie fanatics! Below is a list of great cookies to make this holiday:
(Thanks to Erin of The Spiffy Cookie for hosting)
- Cake Mix Cinnamon Oatmeal Reindeer Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Cherry Chocolate Chip Cookies by Kate’s Recipe Box
- Chocolate Cinnamon Crinkle Cookies by A Day in the Life on the Farm
- Chocolate Dipped Butter Cookies by Hezzi-D’s Books and Cooks
- Christmas Lights Cookies by Cheese Curd In Paradise
- Classic Old Fashioned Snickerdoodles by Big Bear’s Wife
- Coconut S’Mores Bars by The Foodette
- Gingerbread Snickerdoodles by The Redhead Baker
- Peanut Brownie Sablés by Karen’s Kitchen Stories
- Pistachio Cardamom Cresent Cookies by Savory Moments
- Quince and Almond Filled Cookies by Palatable Pastime
- Rosettes by That Recipe
- Gluten-Free Tahini Cookies by The Spiffy Cookie
Two years ago: Lemon Gooey Butter Cookies
Three years ago: Weekly Meal Plan #41
Four years ago: Homemade Peppermint Marshmallows
Six years ago: Sausage and Cheese Wonton Cups
Seven years ago: White Chocolate Peppermint Covered Pretzels
Makes 1 dozen
1-1/2 cups almond flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground cardamom
1/8 tsp ground ginger
1/3 cup honey
1/3 cup tahini
1 tsp vanilla extract
2 Tbsp white sesame seeds
1 Tbsp black sesame seeds
- Preheat oven to 350°F and line a baking sheet with parchment paper or silicone baking mat; set aside.
- In a small bowl, whisk the almond flour, baking soda, salt, cinnamon, cardamom, and ginger. In a large bowl, whisk the honey, tahini, and vanilla. Add the dry ingredients to the wet ingredients and stir until evenly distributed and a dough formd.
- Mix sesame seeds in a shallow bowl.
- Using a medium (1-1/2 inch) cookie scoop, shape the dough into balls. Roll in sesame seeds, place on prepared baking sheet 2-inches apart, and flatten to 1/4-inch-thick rounds.
- Bake for 8-10 minutes, or until bottoms are golden. Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Source: Adapted slightly from Food & Wine.