Honey–Almond Sesame Cookies

By OliveandPearl's
August 4, 2014
6 Comments


Author Notes: These cookies are so good that they are used as bargaining and bartering tools in our household. They are also great for kids' school lunches, as they're healthy and keep well. They're gluten-free, packed with tons of healthy fats and fiber, and, if you use agave instead of honey, vegan. The cholesterol-lowering sesame seeds are nutrient-dense—and they contain a substance called lignan, which has been shown to regulate body weight.OliveandPearl's

Food52 Review: WHO: OliveandPearl's are sisters from the Bay Area with a commitment to eating vegan, gluten-free food.
WHAT: A nutty cookie that's as effortless as it is flour-less.
HOW: Fold honey and almond butter into a mixture of toasted sesame and sunflower seeds, almond flour, and shredded coconut. (You read correctly–no eggs, flour, or sugar.) Round the mixture into tablespoon-sized balls and bake until slightly browned around the edges.
WHY WE LOVE IT: These cookies are so simple that you'll be able to commit the recipe to memory the first time you make them. Reminiscent of Mediterranean sesame halva, they're sweet enough to be enjoyed for dessert but substantial enough for an afternoon snack (not that we're still hoarding them in our snack drawers, or anything).
The Editors

Makes: 18 cookies

Ingredients

  • 1/2 cup sesame seeds
  • 1/2 cup sunflower seeds
  • 3/4 cup honey
  • 3/4 cup almond or peanut butter
  • 3/4 cup almond flour
  • 1/4 cup unsweetened shredded coconut

Directions

  1. Preheat oven to 350º F, then toast the sesame and sunflower seeds in the oven for a few minutes on a parchment-lined baking sheet, stirring occasionally and making sure that they don't burn. Once slightly browned, remove them from the oven and set aside.
  2. In a small saucepan over medium heat, combine the honey and almond butter, and stir until well mixed and warm. In a large bowl, combine the almond flour and coconut, along with the toasted seeds, then add the honey-almond butter mixture. Stir to incorporate.
  3. Using a spoon, scoop the mixture into tablespoon-sized balls of dough and place them on a parchment-lined cookie sheet to bake. Flatten each ball down slightly with the back of the spoon. Bake for 7 to 9 minutes, keeping an eye out that the edges do not burn, as honey cooks quickly. Remove them from the oven onto a wire rack and serve warm or at room temperature.
  • This recipe is a Wildcard Contest Winner!
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Reviews (6) Questions (0)

6 Comments

Renee B. June 11, 2018
Any idea if these would work with regular sugar instead of honey (allergy)? If so, how much and would a liquid be needed?
 
jen May 26, 2017
I am not seeing a vegan option for these cookies. The honey used in the recipe makes it vegetarian but not vegan.
 
kairyfairy October 23, 2017
The author notes say to use agave in place of honey for a vegan option.
 
Pumpkiness November 14, 2016
My first batch was also very runny...came out almost like a lace cookie, so I decided to add more coconut. When I went to add, I realized the dough had become much firmer once the almond butter/honey mixture cooled. So I reccomend giving it time to cool before scooping. Either way, these are super yummy.<br /><br />
 
JoAnne L. December 31, 2015
They are DROP cookies not rolled ones, perhaps that will help.
 
Susannah W. December 14, 2015
This recipe has way to much honey/almond butter to make it solid enough to roll into cookies. I used ground almonds - assume thats the same thing or same consistency as almond flour and I had to add at least a cup of raw old fashioned oats along with a bit of extra seeds. In the end I baked it in an oblong tin and will use it as homemade protein bars. Kids will still love them but defn not cookies!