Ingredients

The following ingredients have 9 Servings
  • 1/2 cup tahini
  • 1/3 cup agave nectar
  • splash vanilla extract
  • 1 egg
  • 1 1/2 cup almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup sesame seeds

Instruction

  • Preheat oven to 350F.
  • Add the tahini, agave, vanilla, and egg to a food processor and process until combined.
  • Add the almond flour, baking soda, and sea salt.
  • Process until combined, about 5 – 10 seconds.
  • Take a break to scrape down the sides and process for another 3 – 5 seconds.
  • Use an ice cream scooper to scoop large balls and roll them in your hands to make them smooth and round.
  • Spread the sesame seeds out on a plate in a single layer.
  • Roll the cookie dough ball around the plate until it’s completely covered with sesame seeds.
  • Place it on a baking sheet lined with parchment paper.
  • When you have about 6 on your sheet, use the palm of your hand to flatten them and then bake for 10 – 12 minutes until the edges are golden brown.
  • Allow to cool on the baking sheet for five minutes before transferring to a cooling rack.