- ½ cup (125 g) tahini
- ½ cup (170 g) honey
- 1 large egg
- 1½ teaspoons pure vanilla extract
- 1½ teaspoons pure almond extract
- 1½ cups (168 g) whole what flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- Preheat the oven to 350F; line 2 large baking trays with parchment paper or silpat liners.
Stir togetherPlace the tahini, honey, egg, vanilla extract, and almond extract in a Kitchenaid, and mix until smooth, then stir in the almond meal, salt, and baking soda until well combined. (The batter will thicken as you stir, but it will still be a soft, sticky batter; don’t be tempted to add more almond meal.) Let the batter rest for 5 minutes.
- Use a 1
tablespoon-sized scoopSmall cookie scooper to measure out the batter onto the cookie sheet, leaving about 1 inch between cookies. Sprinkle the sesame seeds on top.
- Bake until the cookies are golden on the bottom and set along the outside, but still look a touch doughy in the center, about 10 minutes,
rotating the trays once.
- Cool the cookies completely on their trays before removing.
Note: the whole wheat flour made the cookie batter much stiffer, so you could actually place them much closer, they didn’t spread. I didn’t put the sesame seeds on top – no need and they add extra calories, for what?
All in all i gotta say the almond extract gave it a nice umph, just a nice sweetness from the honey to make it a treat and quite addicting!