Tahini Flourless Sugar Cookies
These gluten-free, flourless, oil-free, dairy-free cookies have only five ingredients, and are easy to make. I made a batch in the morning, and brought a bunch to the gym. Shortly thereafter, I was getting texts from people writing that they were delicious and wanted my secret recipe. My husband, who is really good about just eating one cookie a day, ate two bags-full by the time I got home at lunchtime. You might want to make more than one batch. Here’s the recipe:
- 1 cup tahini (crushed sesame seeds), creamy, unsalted
- 1 cup sucanat sugar
- 1 tablespoon lemon juice
- 1 egg
- 1 tsp baking soda
Pre-heat oven to 350 degrees. Put parchment paper on top of two cookie sheets. Put all ingredients in a bowl and mix well. Scoop out 1 tablespoon for 1 cookie and roll into a ball. Press gently so that it sticks onto the cookie sheet, but not too hard because these cookies, flatten and spread out. You’ll need two cookie sheets to bake the cookies at one time. Keep cookies widely spaced, or you’ll get one large cookie instead of 20 or so. Bake 12 minutes. Let cool completely, about 15 minutes, for cookies to firm up.
About 100 calories per cookie
