Gluten-Free Tahini Cookies

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

TAHINI COOKIES

Makes 1 dozen

Ingredients:

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

Directions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper or silicone baking mat; set aside.
2. 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.
3. Mix sesame seeds in a shallow bowl.
4. 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.
5. 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.