Tahini Sesame Cookies

Simple to make & deliciously light to eat! With only a handful of ingredients, these crispy little biscuits are naturally sugar free, vegan, packed with nuts & seeds and make the loveliest light cookies for ice cream sandwiches.

¾ cup ground almonds

¼ tsp baking soda

¼ cup sesame seeds

¼ cup (brown) rice syrup

1 Tbsp tahini

good pinch of salt

Preheat the oven to 175C and line a baking tray with baking/parchment paper.

Add the dry ingredients – ground almonds, baking soda, sesame seeds and salt – to a mixing bowl and combine well, ensuring there are no unwelcome lumps of baking soda.

Add the rice syrup and tahini, and mix well until a thick, sticky dough is formed.

Using damp clean hands, form the dough into small balls. You should end up with about 15-16. Flatten them slightly into disc shapes – they’ll spread out even flatter when they cook. Bake for 9 minutes or so, then leave to cool on the baking tray. More kitchen notes below….

Kitchen notes:

• if you’ve used almond flour that includes the unblanched brown skin of the almonds, you may find you need to add a little bit of extra rice syrup or tahini to soak up the dryness – or if you have a sweet tooth, add a teaspoon of maple.
• the cookies will seem pretty soft when you first take them out of the oven – they should harden up as they cool.
• In the ice cream sandwich photo, I left the cookies in the oven for an extra minute (baking time 10 mins). The result was much more tanned and crunchy biscuits, but they held up well.
• These cookies store well for several days in an airtight container

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