Did you ever tried tahini? It is a sesame paste, native to the Middle East, very typical of Arabic food, and known to be one of the ingredients of hummus. Tahini today became very popular, to the point that it is in recipes of all kinds, yes, even in cookies like these.
At first, if you try the tahini alone, it may seem strange, it has a very strong flavor, but it combines very well with sweet things, one of my favorite things to put over breakfast is tahini mixed with honey, very simple and very rich .
These cookies have an intense flavor of toasted sesame and tahini, are gluten-free, and free of refined flours, sugars or oils, being an ideal choice for a healthy snack or breakfast, are full of nutrients and good fats, and have a
The ingredients are simple, easy to get, buckwheat flour (although if you do not want a gluten-free recipe you can replace it with whole wheat flour or wholemeal
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!
Tahini and sesame gf cookies
These cookies are super easy to make, with a few ingredients and very tasty.
- 1/2 cup tahini 200g
- 1 tsp vanilla extract
- 1/2 cup melted coconut oil 110ml
- 2 eggs or 2 egg replacement*
- 1/2 cdta sal marina
- 3/4 cup coconut or muscovado sugar 150g
- 1 1/2 cup buckwheat flour 150g
- 1 1/2 tsp baking powder
- 1 cup sesame seeds 200g
Preheat the oven to 200°C
In a large bowl beat the tahini with the oil, eggs, vanilla and sugar. Once all integrated add the rest of the ingredients, except the sesame seeds, and mix well.
Let the dough rest for 5 minutes in the refrigerator, while flour a sheet pan with parchment paper.
Make 10 balls of dough, cover with sesame seeds, and put on the sheet pan, crush each one gently with the hand and take to the oven for 12-15 minutes or until they’re crispy and golden brown.
Let cool and enjoy
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.