Honey–Almond Sesame Cookies

August 4, 2014

Test Kitchen-Approved

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
In This Recipe

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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More Great Recipes:
Cookie|Honey|Sesame|5 Ingredients or Fewer|Gluten-Free|Vegetarian|Vegan|Dessert|Breakfast

Reviews (11) Questions (0)

11 Reviews

Julie C. January 25, 2019
Having made these twice, because they are delicious, I did find that the baking times, for both the seeds and then the cookies, were not long enough to give me the results I desired. I toasted the sesame and sunflower seeds for close to 15 minutes, checking and stirring frequently. I baked the cookies for nearly 15 minutes as well in order to get the cookie to my preferred hardness. Addictive!
 
Terry R. January 25, 2019
Thank you Julie C; your suggestions are helpful and I’ll try them out when I make them again for my friend. Appreciate your feedback.
 
Terry R. January 12, 2019
I gave this recipe a 4 ⭐️ instead of a 3⭐️ because I didn’t think it was “meh” but I wouldn’t have seconds. Now here’s why: I was going to a friends house for tea and she eats gluten free and soy free. I went to local places and tasted gluten free/soy free selections and I almost cried they were so awful. So I decided to make something myself. I have a sesame cookie recipe I love but didn’t satisfy the non gluten requirements of my friend’s dietary restrictions. So I came to Food52 and found this recipe. This is an easy recipe to shop for because I had no problems getting the ingredients at my local grocery store. Also the ease of prepping and putting it together and baking was terrifically easy so it’s great for last minute food gifts if you’re invited to coffee and don’t want to go empty handed. This cookie’s flavor is wonderfully satisfying. Now here’s why I didn’t give it a 5⭐️ rating; it wasn’t crunchy enough for me. My beloved sesame wafer cookie recipe produces a thinner and and super crispy result. This sesame cookie does have a bit of crunch around the edges, yet for me it has a soft cookie texture that isn’t my cup of tea. Having written this I want to stress this is a personal preference and not the failure of this recipe. I wouldn’t hesitate to make these yummy softer textured sesame cookies for my friends who are gluten and soy intolerant. They will love you even more than they already do when you show up with these sesame cookies. Finally, if anyone out there has some suggestions as to how I could possibly up the crunch factor in this recipe it would be greatly appreciated!
 
Julie C. January 15, 2019
What if you made the cookies thinner by pressing the dough down further, with a flat spatula for example?<br />I plan to try these and will make some thin to see how it works.
 
Julie C. January 25, 2019
I achieved this by making them pretty flat and cooking longer
 
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!