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    Laura Waldo

    1 Cup Almond Flour

    1/4 Cup Coconut Flour (sifted)

    1/2 teaspoon Baking Powder

    1/4 teaspoon Celtic Sea Salt

    1/4 teaspoon thickening agent (Xanthan Gum, Guar Gum, Agar, Kuzu)

    1/2 Cup of Butter (softened)

    1/2 Cup Organic Sugar (you can also use raw honey or agave)

    1/2 Cup Organic Unsalted Tahini Paste (well mixed)

    1 teaspoon Gluten Free Vanilla Extract

    1/2 teaspoon Organic Almond Extract

    1/3 Cup Sesame Seeds


    In a small bowl mix Almond Flour, Coconut Flour, Baking Powder, Sea Salt and Thickening Agent.

    Cream Butter and Sugar in your mixer until light and fluffy (3 to 5 minutes)

    Mix in Tahini, Vanilla and Almond Extracts.

    Reduce mixer speed to low and add half of the dry ingredients until incorporated.

    Add remaining dry ingredients and mix to incorporate.

    Chill dough in fridge for 1 hour.


    Preheat oven to 350 degrees

    Line 2 large baking sheets with parchment paper.

    Place Sesame Seeds on a plate or pie pan

    Scoop 1 1/2 inch sized balls of dough and roll in Sesame Seeds

    Place Sesame covered balls 2 inches apart on the parchment lined baking sheet.

    Bake 12 -15 minutes.

    Halfway through baking flatten cookies slightly with the back of a spoon.

    Note:  If you are using honey as your sweetner you can skip this step.

    Cool on the cookie sheets for 10 minutes, then move to a cooling rack to cool completely.


    Peter Osborne

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