Lemon Tahini Cookies

These cookies are a delightful balance of nutty tahini and bright lemon flavors. Perfect for a quick snack or as part of a dessert spread! 🍋

Servings: Makes 32-40 cookies
Prep Time: 10 minutes
Cook Time: 8-10 minutes
Total Time: 20 minutes

Ingredients

• 2/3 cup tahini, well stirred

• 1/2 cup maple syrup

• 1 tablespoon lemon zest

• 2 tablespoons lemon juice

• 2 teaspoons coconut cream

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 cups all-purpose flour (or substitute One-to-One GF Baking Flour)

• 1/2 cup almond flour

• 2 tablespoons toasted sesame seeds

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Mix the Dough: In a medium bowl, whisk to combine the tahini, maple syrup, lemon zest, lemon juice, coconut cream, baking soda and salt until the mixture is smooth. Gradually stir in the all-purpose flour and almond flour, mixing until well combined.

3. Shape the Cookies: Scoop out heaping teaspoons of dough and roll them into balls. Arrange the balls on the prepared baking sheet. Use the bottom of a small glass to press each ball into a disk shape.

4. Top with Sesame Seeds: Sprinkle the sesame seeds over the tops of each and press gently to adhere

5. Bake: Bake for 8 minutes, or until the cookies are lightly golden.

6. Cool and Enjoy: Transfer the cookies to a cooling rack and let cool slightly before serving.

Cook's Notes for Lemon Tahini Cookies

Tips and Techniques

• Tahini Consistency: Make sure your tahini is well-stirred before using. Separation can cause inconsistent texture in the cookies.

• Zesting Citrus: Use a microplane or fine grater for lemon zest, being careful to avoid the bitter white pith. Zest directly over the mixing bowl to capture the fragrant oils.

• Coconut Cream Substitute: If you don’t have coconut cream, use heavy cream or full-fat coconut milk. Just ensure the substitute is thick for the best results.

• Rolling Dough: To keep the dough from sticking to your hands, lightly grease your palms or dust them with flour.

Health Tips

• Natural Sweeteners: Maple syrup not only sweetens the cookies naturally but also adds a touch of nutrients like manganese and zinc.

• Boost Fiber: Substitute half the all-purpose flour with whole wheat or spelt flour for added fiber.

• Nut-Free Option: If almond flour isn’t suitable for your dietary needs, try sunflower seed flour or increase the all-purpose flour by 1/2 cup.

Cooking in Batches

• Double the Recipe: These cookies freeze well, so consider doubling the batch to have extras on hand.

• Small Batch Baking: If you prefer smaller batches, divide the dough into portions and freeze what you don’t bake immediately.

Making Dough Ahead

• Refrigerate the Dough: Prepare the dough in advance and store it in an airtight container in the fridge for up to 2 days. This allows the flavors to meld and makes shaping the cookies easier.

• Freeze for Later: Roll the dough into balls, coat with sesame seeds (if desired), and freeze on a baking sheet. Once frozen, transfer to a zip-top bag and store for up to 3 months. Bake directly from frozen, adding an extra 1–2 minutes to the baking time.