Black Sesame Tahini Cookies (Gluten & Dairy Free)

According to the Worlds Healthiest Foods, Sesame seeds are an excellent source of copper, a very good source of manganese, a good source of calcium, phosphorus, magnesium, iron, zinc, molybdenum, vitamin B1, selenium and dietary fiber. They also contain protein and essential fatty acids making them a wonderful healthy food to incorporate into a balanced diet.

Most of these nutrients are found in the seeds external hull, which just like others seeds and beans have a protective coating of phytic acid, that would allow the seeds to pass through the digestive systems of birds or other animals and still be viable to grow. This recipe gently roasts the unhulled seeds, making them a little easier to digest and primed for absorption.

My personal favorite are black sesame seeds, considered to tonify yin Jing or vital energy in Chinese Medicine. Also considered to support kidney and liver function, moisten the intestines, support breast milk supply and build the Shen or spirit.

Black sesame seeds are considered to have a slightly nuttier and bitter flavor, usually have their shells intact helping to retain all of the beneficial nutrients also making them more shelf stable. This recipe is simple, using nut flour and honey to sweeten, making it a delicious and clean recipe for those looking to remove white processed flours and sugars from their diet.

Supplies Needed:

Parchment paper

Cookie Sheet

Mixing Bowl

Spatula

Measuring cups and spoons

Medium size plate

Ingredients:

1/2 cup black sesame seeds or more

1 1/2 cup nut flour, almond

1/2 tsp baking soda

1/4 tsp sea salt

1/3 cup honey

1/3 cup tahini

1 tsp vanilla extract

Directions:

Set oven to 350 degrees to pre-heat.

Combine all wet ingredients (honey, tahini & vanilla) in mixing bowl.

Once thoroughly combined, sift dry ingredients (nut flour, baking soda & salt) into wet ingredients and mix until smooth and clump-free.

Sprinkle sesame seeds onto medium sized plate, roll dough into balls and press into sesame seeds to thoroughly coat each cookie.

Press cookies into desired shape and arrange onto baking sheet.

Bake cookies only for 8-10 minutes. Cookies will appear soft after 8-10 minutes of baking but will firm as they cool.

Make sure to let your cookies cool for a few minutes before serving!

If you make extra they store well in the fridge and become a nice texture- a little less crumbly after being in the refrigerator!

If you enjoy this recipe please share it with your friends!

Cheers to good health!

Resources:

https://www.acupuncturetoday.com/herbcentral/blacksesameseeds.php

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=84