These Sesame – Honey Cookies are made with tahini and cassava flour for the perfect nut free, Paleo cookie. They have an amazing texture – crisp on the outside, with a chewy interior. In addition, these tahini cookies are Paleo friendly, egg free, grain free, dairy free and just 7 ingredients.
Have you tried it?
I absolutely love tahini’s earthy, slightly bitter taste and smooth, creamy texture. It pairs well with sweet AND savory dishes. Yep, totally in love with tahini.
What is Tahini?
For those that aren’t familiar, tahini is made from ground sesame seeds. Typically, the sesame seeds are hulled (the shell is separated from the kernels) and then roasted and ground to a silky smooth texture. But, there are many different types of sesame seeds and ways to make tahini. So ultimately, the process depends on the company making the tahini.
Sesame seeds have a great nutritional profile. They provide an excellent source of copper. In addition, they are high in manganese, calcium, phosphorus, magnesium, iron and zinc.
Tahini has really taken off within the last year and is used in many grain free recipes. I love using tahini as a nut butter alternative. This way, I can create more allergy friendly recipes (for those that are allergic to nuts).
What are the Ingredients in Egg Free Sesame Cookies
These allergy friendly cookies are made with 7 simple ingredients. In addition, they don’t contain any refined sugar, are gluten and grain free and taste just as good as any conventional cookie.
Here’s what you need:
Sesame-Honey Cookie Substitutions
Many substitutions can be used for these sesame cookies. However, for best results, I recommend using the ingredients listed.
If you don’t have tahini on hand, any drippy nut butter may be used as an alternative. For instance, I’ve made these with almond butter. They turned out well, but I much prefer them with tahini.
Honey is the perfect compliment to tahini. There’s something about the taste I love! But, maple syrup would work as an appropriate substitution. Just be warned, maple syrup isn’t as viscous as honey, therefore the texture may differ.
Furthermore, cassava flour can be substituted with any gluten free flour blend (or wheat flour if you aren’t gluten free). Just be sure to measure the ingredients by weight.
Baking Sesame-Honey Cookies
These cookies bake quickly, so be sure to keep an eye on them once placed in the oven. Also, be sure to let them cool before removing them from the baking sheet, otherwise the cookies will fall apart.
These gluten-free sesame cookies are crisp on the outside, with a chewy interior – the BEST cookie texture! They last well up to a week stored in an air tight container at room temperature, but you may also store them in the fridge or freezer.
If you’re looking for more recipes using tahini check these out:
Delicious, allergy free and Paleo friendly cookies. Made with 7 simple ingredients and a healthy treat kids and adults will love.
- Preheat oven to 350 degrees F.
- In a medium-sized mixing bowl, combine all wet ingredients. Mix well.
- Add in dry ingredients. Mix well.
- Scoop cookie dough onto baking sheet (about 1 Tbsp dough per cookie) then place in the oven and bake at 350 degrees for 5-6 minutes, or until slightly browned on the bottom.
- Cool cookies on pan to room temperature. Remove and eat!
Keywords: sesame, tahini, cookies, dessert, allergy free, egg free, nut free