Chewy Almond, Honey & Tahini Cookies {Paleo}

I’m going to keep this post short, because I don’t want you to waste time reading this, when you could be making them instead! They taste incredible and have me half-tempted to make a constant batch, as I absolutely would choose these over regular bought biscuits and cakes any day.

It must be said that I do love the taste of sesame, and I’ve been experimenting with recipes that take tahini beyond hummus, as I’ve begun to realise how nutritious they are. I just love the flavour and texture of sesame seeds, so the fact they are high in fibre, minerals and good fat is a happy bonus for me! Initially I was excited by their high calcium content, as it’s such an important mineral for the body, but this article explains why we probably don’t benefit from it as much, although it’s still good, as well as giving great depth on the nutritional profile.

Here’s a quick summary:

Not only are sesame seeds an excellent source of copper and a very good source of manganese, but they are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc, molybdenum, selenium, and dietary fiber. In addition to these important nutrients, sesame seeds contain two unique substances: sesamin and sesamolin. Both of these substances belong to a group of special beneficial fibers called lignans, and have been shown to have a cholesterol-lowering effect in humans, and to prevent high blood pressure and increase vitamin E supplies in animals. Sesamin has also been found to protect the liver from oxidative damage.

The minerals in sesame can help with the following health problems:

  • Reducing some of the pain and swelling of rheumatoid arthritis
  • Preventing the airway spasm in asthma
  • Lowering high blood pressure, a contributing factor in heart attack, stroke, and diabetic heart disease
  • Preventing the trigeminal blood vessel spasm that triggers migraine attacks
  • Restoring normal sleep patterns in women who are experiencing unpleasant symptoms associated with menopause
  • Help protect colon cells from cancer-causing chemicals
  • Help prevent the bone loss that can occur as a result of menopause or certain conditions such as rheumatoid arthritis
  • Help prevent migraine headaches in those who suffer from them
  • Reduce PMS symptoms during the luteal phase (the second half) of the menstrual cycle
  • Help with increased bone density and prevent osteoporosis

If you don’t like sesame, these are a great way to eat them, unless you are allergic of course. They contain almond and vanilla flavourings, so you’ll likely taste these over the sesame.

Preparation: 15 miutes

Cook time: 10 minutes, turn tray, a further 10 minutes.

The Recipe:

  • 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) almond meal or flour (you can use unblanched or blanched; I used a mix of both)
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1½ tablespoons sesame seeds, for topping
  • Grease the baking tray with coconut oil.
Instructions
  1. Preheat the oven to 160 degrees; line 2 large baking trays with parchment paper or silpat liners.
  2. Stir together the tahini, honey, egg, vanilla extract, and almond extract 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.
  3. Use a 1 tablespoon-sized scoop to measure out the batter onto the cookie sheet, leaving about 1 inch between cookies. Sprinkle the sesame seeds on top.
  4. Bake until the cookies are golden on the bottom and set along the outside, but still look a touch doughy in the centre, about 20 minutes, rotating the trays once.
  5. Cool the cookies completely on their trays before removing.

Enjoy hot or cold!

Do let me know how you get on, if you make them.

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