You may have heard of tahini. You may have even tried it (especially if you’re as into Lebanese food as this gal!). But like many others, you may have no friggin’ clue what it’s actually made of! So let me enlighten you: essentially Tahini is a fancy name for sesame paste. I know right? So simple. But I get it – Tahini sounds so much more exotic. Which is great for me – since Honey Sesame Paste cookies just doesn’t have the same ring, does it?
Although they haven’t received the same celebrity health status as nuts such as almonds have, sesame seeds are one of the most ancient foods on earth. In fact, sesame plants are the oldest known plant species to be grown primarily for their seeds (pods) and oils rather than for their leaves, fruit or vegetables. And with good reason since they offer so many health benefits – particularly if you have heart related health issues since they have been shown to lower cholesterol and blood pressure. They’ve also been shown to help prevent cancer, increase nutrient absorption, and balance hormones! Some researchers have even suggested they are a pregnancy superfood because they are so loaded with important nutrients, proteins and fats.
Another bonus: since they are seeds (not nuts) kids can take tahini to school!
These cookies bring together two popular middle eastern flavours – honey and tahini. The sweetness of the honey and the earthiness of the tahini are the perfect combo. And by using an antioxidant-rich dark honey, you add even more health benefits! Hurrah!
So give your almond butter a lil break and try something new this weekend with these insanely delicious cookies.
The Natural Blonde
P.s. Sorry for tempting you with the idea of a school safe cookie and then delivering a recipe with nuts – that was a jerk move. BUT I promise to experiment with a coconut flour version to make it up to you….
Paleo Honey Tahini Cookies (makes approx. 12 cookies)
- 1½ cups almond flour
- ½ tsp. baking soda
- ½ tsp. fine sea salt
- 1/3 cup tahini
- 1/3 cup dark honey (I used Buckwheat)
- 1 egg, room temp
- ½ tsp. pure vanilla extract
- ¼ cup sesame seeds, on a plate for topping cookies
In a small bowl, mix together the almond flour, baking soda and salt. In a large bowl, mix together the tahini, honey, egg and vanilla (I used an electric mixer). Add in the dry ingredients and stir to combine. Roll the dough into 1½” balls and press each one into the sesame seeds, placing them seed side up on a baking sheet. Bake for 10-15 minutes or until edges are lightly browned. Allow to cool and set before enjoying! Store in the fridge in an airtight container for up to a week.