VEGAN, VEGETARIAN, GLUTEN-FREE, NUT-FREE
These cookies are my adaptation of the famous Tahini cookies. This recipe has only 7 ingredients and takes 30 minutes total. These cookies are very mildly sweetened, have a very distinct sesame flavor, and are also covered completely in sesame seeds. It pairs perfectly with afternoon Chai. They have equal taste of salty and sweet which marries beautifully with tea.
I used date paste in the place of a sweetener; optionally, maple syrup can be used. I added just a tablespoon of maple syrup to give it some fluidity and flavor. I used Cardamom as the flavoring agent, being very popular in middle eastern desserts. The cookies are very light since they use almond flour and they are also gluten-free!
Note- Use a good quality tahini which has only 1 ingredient – sesame.
Pick one where the tahini is absolutely smooth and creamy and mixes very easily. This ensures there is no bitter taste to the tahini. Tahini which settles down and hard to mix, has a slightly higher bitter flavor.
As always I soak dates in warm water and blend them to a smooth paste using a cup of warm water. I used about 20-25 dates for the entire recipe, which yielded a cup of date paste.
Throw on some soothing music while you make these cookies. Spring is almost here and this cookie is just the perfect treat for an afternoon out on your patio while the cool breeze wafts through. How about some ginger tea and sesame cookies? 🥰👌
Sesame teatime cookies
- 1/2 cup Tahini smooth and creamy paste
- 1 cup Date paste 20-25 dates, soaked and blended to a fine puree
- 1 tbsp Maple syrup optional
- 1 1/4 cup Almond flour
- 3/4 cup Tapioca flour
- 1 tsp Cardamom finely pounded
- 1 tsp Sea Salt
- 1/2 cup Sesame seeds to coat the cookies
- Take a large cookie sheet and line with parchment paper
- Take a large mixing bowl; cream together the tahini and date paste
- Add the maple syrup and mix well – maple syrup is completely optional
- Add the flours, cardamom and sea salt and mix thoroughly
- Take small chunks in your hand, roll them into a ball and coat completely with sesame seeds
- Press lightly and lay 2 inches apart on the cookie sheet
- Bake at 350 degrees hot oven for 12-15 minutes until desired color
- We like our cookies to be slightly crunchy rather than soft, so we leave the cookies in the oven after turning it off for another 5 minutes
- Cool the cookies completely and store in airtight container
- Lasts in the pantry for 2-3 weeks