Recipe 3 of 3
I’ve recently been on a tahini kick, and I can’t get enough of the stuff. (I think it has to do with following Molly Yeh’s food blog, which includes lots of delicious tahini and beautiful photography.) I’ve been pretty unfamiliar with tahini up until now, except using it in hummus, as most people do. So I’ve been busy. And have been eating so much tahini and have fallen completely in love.
What the heck is tahini, anyway?
Glad you asked. It’s a paste made from ground sesame seeds! It’s used in lots of Middle Eastern cuisines, like Israeli, Lebanese, Turkish, Iranian, and Greek (to name but a few). The consistency is a bit like drippy peanut butter, and it has a savory, almost bitter taste to it (stay with me – it’s amazing I swear).
Ok, but who cares?
Welllll….tahini is an awesome substitute for nut butters, meaning it is high in unsaturated fat BUT has more protein than most! It’s also loaded with vitamins and minerals (magnesium, potassium, iron, and calcium. Also, because of it’s slightly thinner consistency, it’s super versatile to use in different kinds of recipes.
In coming up with my perfect Tahini Trifecta, I wanted to sneak a sweet recipe in there. Thinking about tahini being a good substitute for nut butters, a tahini cookie immediately popped into my head. And thank God it did, because these cookies are AMAZING. They are super soft, a little chewy, and pretty light. The tahini and small amount of salt in the recipe make for a perfect little hint of savory right at the end – if you like sweet + savory desserts, you will go weak in the knees. Enjoy these cookies warm with a cup of coffee or tea (OMG THE BEST!).
- 1½ cups almond flour
- ¼ cup plus 1 Tablespoon honey
- ½ cup tahini
- 1 egg, lightly whisked
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Preheat oven to 350.
- Whisk together almond flour, baking soda, and salt. In another bowl, mix together honey, tahini, egg, and vanilla.
- Add the wet ingredients to the dry and mix well. Drop by 1" scoops onto a lined baking sheet. Bake for 10 minutes (careful, they can burn quickly!).