A unique flavor in every bite, these sesame tahini thins are beautiful to look at, easy to make and have just the right amount of sweetness in every bit. A must try!

Sesame seeds are a great ingredient that is so versatile. They can be toasted, made into oil, made into flour, made into tahini paste. Eaten on bread, in crackers, used as a salad dressing, or baked with. The uses are endless, yet most people only know or use sesame on a bagels or as a decorative seed.

Tahini

Today we will use sesame seeds in several ways. As Tahini and as seeds. Tahini is a condiment made of toasted ground sesame seeds. It is typically used as a salad dressing or in hummus, however can also be used in sweets when mixed with honey.

Tahini is traditionally used in dishes from the Middle East as well as north Africa and some parts of China. It is a plain, unprocessed sesame paste with no added ingredients and sometimes known as raw tahini.

Tahini is pretty easy to find in supermarkets, usually with the nut butters and jams. It is also easy to find in any Middle Eastern or Kosher market, or online. I prefer to use organic tahini like this one to get in the most nutrients and least amount of pesticides or chemicals.

Nutrition

Tahini or sesame seeds of course have huge health benefits, which is why I will use them as my main ingredient. Sesame seeds are an oil rich seed that is high in fiber, a good source of protein, and can help lowering cholesterol and blood pressure. They also have a high amounts of calcium, magnesium, manganese, zinc as well as iron, and vitamin B.

Today’s recipe Sesame Tahini Thins are a great vegan treat with only 6 ingredients and look and taste delicious. I hope you try it, and love it as much as I do. Happy Cooking!!

ingredients

1/2 cup tahini

5 tbsp maple syrup or honey

1/2 tsp vanilla extract

1/4 tsp baking soda

pinch of salt

1 1/4 cup almond flour

3 tbsp white sesame seeds

2 tbsp black sesame seeds

Directions

Line a baking sheet with parchment paper and set aside.

In a bowl, mix together all the ingredients except the sesame seeds.

On a seperate plate, mix together the white and black sesame seeds and set aside.

Scoop one teaspoon of the cookie dough and roll into a ball, then roll it in sesame seed to cover it completely. Repeat this until all dough is finished.

Place balls in to fridge for 15 minutes to allow dough to harden up, and turn oven on to 355F to heat up.

Once 15 minutes pass, remove from fridge and flatten each cookie with the bottom of a glass or measuring cup, gently compress the cookie ball until it’s about 1/3” thick. Be sure to leave plenty of room between cookies as they will grow in the oven.

Repeat with the rest of the cookies, you should have 22-24 cookies each about 2″ in size.

Bake the cookies at 355 ºF for about 8 minutes or until slightly spread out and light golden brown on top.

Take out of oven immediately, the cookies will be very soft. Allow them to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack. They will firm up as they cool.