My son has multiple food allergies, so I’m always on the look out for yummy recipes that are not only kid friendly, but are also allergy friendly. These Sesame Cookies are gluten free, egg free, and milk free. They also do not contain granulated sugar, but instead are sweetened with nectar or honey. Did I mention that they were delicious?!
Ingredients
- 1 1/4 cups almond meal
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 1/3 cups agave nectar
- 1/3 cup tahini
- 1 tbsp. olive oil
- 1 tbsp vanilla
- 1/4 cup sesame seeds
Instructions
- Heat oven to 350.
- Line cookie sheets with parchment paper.
- In a small bowl, combine almond meal, salt and baking soda.
- In large bowl, mix together nectar, tahini, olive oil, and vanilla.
- Slowly blend dry ingredients into wet ingredients.
- Stir well.
- Form dough into balls approximately 1″ in diameters.
- Roll dough balls in sesame seeds.
- Place balls onto cookie sheets.
- Bake for 8 to 10 minutes, until lightly brown.
- Let cool on cookie sheets for 2 minutes, then cool on racks.
Makes approximately 3 dozen cookies.
Note: These cookies can also be made with sunflour seed butter instead of the tahini, and honey instead of the agave nectar, using the same amounts for each. You can also leave out the sesame seeds if you have an allergy to sesame.