Remember those sugar cookies with a Hershey Kiss in the middle? Well, we wanted to come up with a healthier version. Also check out our “Almond Butter Chocolate Chip” flourless cookies which have a similiar vibe just different ingredients. Grain, gluten and dairy free beauties. The tahini adds a beautiful richness to these cookies and is loaded with minerals (magnesium, potassium and iron), protein, calcium and is high in unsaturated fat (aka., the good fat!).
Sesame seeds are loaded with phytonutrients, specifically fatty acids and antioxidants, that can help balance hormones, lower cholesterol, help boost nutrient absorption of vitamin E and are a good source of vitamins and minerals.
Kid approved too. Snack, breakfast, dessert….enjoy. We love the lavender add too (optional)!
Make a double batch, you’ll want them.
Ingredients:
Makes 10-12 cookies
1 cup plus 2 tablespoons almond flour
½ cup tahini
½ cup coconut sugar
1 teaspoon vanilla extract or vanilla powder
1 teaspoon cinnamon (we love Ceylon cinnamon)
1 tbsp white chia seeds
½ teaspoon baking soda
½ teaspoon Himalayan sea salt
½ cup white sesame seeds
1-2 tbsp nut milk or water
Dark chocolate chips (dairy and gluten free) for the middle of the cookies. We love “Enjoy Life” dark chocolate and used a few chocolate chips per cookie
Optional: Add cocoa nibs after baking or a few goji berries or even fresh lavender to the top
Directions:
Preheat the oven to 350°F. Whisk together the almond flour, baking soda, sea salt, cinnamon, chia in a mixing bowl and set aside.
Blend the tahini, coconut sugar, nutmilk/water, vanilla extract in a blender until smoothly combined. Add the almond flour mixture to the blender and pulse. You can also do by hand. We tried both methods and each works. Especially if you want to get your kids involved, mix away. Add more water/nutmilk until dough is smooth.
Form the dough into 1-inch balls and sprinkle sesame seeds on each cookie and place on baking tray lined with parchment paper. Leave space between the cookies. Press a thumbprint into the center of each cookie and add the small amount of dark chocolate. Bake the cookies for 8 to 10 minutes. If adding goji berries or cacao nibs add 6 minutes into baking so that they don’t burn.
They will still look soft when you take them out of the oven, but they will form together well when you let them cool. When cooling use a knife to “swirl” the chocolate in the middle or even glaze it over the cookie! Cool for 10-15 minutes.
Gratitude @MedicalMedium for the inspiration!
With love & gratitude,
Christine and Stephanie
