Honey–Almond Sesame Cookies

By OliveandPearl's
August 4, 2014
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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

  • 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
  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!
  • This recipe is a Community Pick!

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