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sesame cookies (vegan, gluten-free, oil-free, refined sugar-free)

Sesame Cookies (with Orange Blossom)


  • Author: Audrey @ Unconeventional Baker
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 37 minutes
  • Yield: 8 cookies
  • Category: cookies
  • Method: baked
  • Cuisine: vegan, dessert, gluten-free

Description

Deliciously flavorful and crispy sesame cookies, made with tahini and orange blossom water. This recipe is vegan, gluten-free, refined sugar-free, oil-free, and nut-free.


Ingredients

Cookies

Topping

  • 3 tbsp sesame seeds

Instructions

1. Pre-heat oven to 375F. Line a small cookie sheet with parchment paper. Set aside. Place the sesame seeds used for topping in a small bowl. Set aside.

2. Process all cookie ingredients in a food processor (I used the small bowl of mine) until the mixture sticks together and is at the beginning stages of forming a ball.** Gather all this dough up (I used a spoon to scoop it out of the processor) and form into a ball with your hands. Divide into 8 equal pieces of dough.

3. Roll each piece of dough into a ball. Roll it around in the bowl of sesame seeds to coat, then gently flatten into a disk with your hands. Place on the cookie sheet and press down on the cookie with your hands to flatten it further (the flatter, the crispier the cookie will be). Repeat with the remaining cookies (keeping the cookies spaced about an inch apart on the tray).

4. Bake the cookies for approximately 12 minutes until nicely golden. Remove from oven and cool completely on a wire rack. Enjoy!

Notes

*Tahini generally comes hulled or unhulled. Hulled is the more common white kind (unhulled is usually darker and can have flecks of sesame seeds in it. It also has a stronger and more bitter flavor, which is why you want to use a hulled variety for this recipe instead). The tahini should ideally be quite runny — I find that authentic Middle Eastern brands usually have creamier and runnier tahini. You can use whatever you find though, but if using a regular thicker grocery store variety, I recommend using a freshly opened jar and stirring the contents really well to get it to be more on the runny side.

**The texture of the dough can be different depending on the tahini used. Some batches are runnier than others + brands vary, etc. The dough should be soft and pliable, as soft as possible without being too sticky to handle. If the mixture feels too sticky at this point, add a bit more flour (1 tsp at a time) and process again to incorporate; if too dry, add a bit more maple syrup.

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