Spicy Lemon Tahini Cookies Recipe
These spicy lemon tahini cookies are radical, especially if you love bold, complex flavors and healthy treats. Or you can tame them down if you like, they are still delicious. You'll love the easy assembly, the dough requires just one bowl and a fork for mixing.
Equipment
- A Bowl for mixing the ingredients
- Hand mixer or a fork
- A half sheet for baking
- Parchment paper or a Silicone Mat
- A plate or bowl - for rolling the cookies balls in sesame seeds
- Frying pan (optional) - only needed if you want to toast your sesame seeds.
- Cookie scoop (optional) or two spoons - a cookie scoop is much quicker, but two spoons work for forming the cookie dough balls.
Ingredients
- ½ cup Sesame Tahini - stirred
- ⅓ cup Honey
- ½ tsp Baking Powder
- pinch Salt
- ¾ cup Einkorn flour - I used fresh milled fluffy einkorn flour. If you take it out of a purchased bag, sift of fluff it up before measuring.
- ½ cup Almond flour - If you prefer to use only Almond flour, replace the einkorn and almond flour with 1½ cups of almond flour total.
- 1 tsp Cinnamon powder
- ½ tsp Cardamom powder - I like to grind mine fresh for a more intense flavor.
- 1 tsp Turmeric powder
- ½ tsp White Pepper - If possible, grind it fresh, the piperine that we're after, which boosts nutrient absorption of the other ingredients, dissipates pretty soon after grinding and it will not be as useful anymore.
- 1 tsp Ginger paste or fresh ginger - If you use powdered ginger, use about half a teaspoon.
- 3 tsp Lemon Paste - Or the lemon zest and juice of 1 lemon (~2 tsp zest and 2 Tbsp juice)
- 1 tsp Vanilla extract
- ½ cup Sesame seeds - I used unhulled for the extra nutrients, but hulled will be just fine too.
Instructions
- Lightly toast the sesame seeds if you prefer. I just use mine raw, since they will get a little bit toasted in the oven later.
- Pour the sesame seeds into a plate for rolling the cookies in.
- Place the sesame tahini into the bowl
- Add the Honey and mix well to make a smooth paste.
- Add the spices, Baking powder and salt.
- Stir well to combine.
- Add the flour and almond flour and mix till all is incorporated.
- Let stand for about 10 minutes for the ingredients to marry.
- Turn your oven to 375℉ to preheat while your cookie dough is resting.
- Form balls with the dough scoop or two teaspoons or tablespoons depending on how large you want to make the cookies.
- Drop the balls into the sesame seeds, roll to coat and place them on a parchment or silicone lined baking sheet.
- Press down on the cookies with your palm or fingers, till they are about ¼ to ½ inch thick. They will not run, so you can have them fairly close.
- Bake in a 375℉ oven for 10-15 minutes. Do not overbake. They can turn lightly browned at the edges, but I like them best before they get brown for softer cookies.
- When done, let them rest on the sheet for another minute before handling, so they can firm up. Then put them on a cooling rack.
- Once they are completely cooled down, you can store them in a cookie tin for about a week. Place a soft bread crust into the tin with the cookies to keep them soft.
- These pair perfectly with a glass of fresh raw goat's milk!
Notes
Enjoy Your Spicy Lemon Tahini Cookies!
This is such a quick and easy recipe, you don't even need to pull out any power tools to make it. I love the lemon ginger combo in this and the turmeric adds a great earthy flavor and spectacular color. It all works so well with the tahini and honey. It's a perfect everyday cookie for a healthy sweet treat and a great little snack to hold you over between meals. A bit sweet, a little tangy, nicely spicy and slightly bitter, with a unique umami boon when you use preserved lemon paste. Delish!