Is it redundant to call these sesame tahini cookies?
by Kayle Sandberg-Lewis
You’ll need two medium bowls, a large baking sheet, parchment paper, & a pie tin or rimmed plate.
Ingredients:
one quarter cup sesame seeds
one and a half cups tiger nut flour (no tigers; no nuts)
one half tsp baking soda
one quarter tsp sea salt
one third cup date syrup
one third cup tahini
one tsp vanilla
Line the baking sheet with parchment paper.
Preheat your oven to 350.
Spread the sesame seeds in the pie tin.
In a medium sized bowl, sift together the dry ingredients
Bag of tiger nut flour. Tiger nuts are not nuts & are gluten free.
In a separate bowl, mix wet ingredients.
Add the dry to wet, stirring until everything is well blended.
I use a round bottom tablespoon to measure out the dough, one dollop per cookie.
Roll the dough between your palms, forming balls.
Place the balls in the tin with the sesame seeds, roll them around to coat with seeds & then flatten with your fingers.
Place the flattened dough on the parchment paper and bake for 8 minutes.
Let cool on a rack before serving.