Honey–Almond Sesame Cookies

Delicious! I added salt to the mix as my almond butter was unsalted. I also sprinkled flaky salt on top before baking. Next time I’ll reduce the honey by a few tablespoons and add cocoa nibs.

I really like these. Chewy and crunchy all at once. Do you have nutritional info available?

These were tasty but a little too sweet for my taste.

This looks like a great gluten-free and guilt-free cookie recipe. As I'm not "into" coconut, what do you suggest to replace it in the recipe? Thanks

Delicious! Used 1/2 cup honey and 1/2 cup coconut flakes. Pressed them rather thinly and evenly. They cooked to perfection and the flavor is great.

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!

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!

Any idea if these would work with regular sugar instead of honey (allergy)? If so, how much and would a liquid be needed?

I am not seeing a vegan option for these cookies. The honey used in the recipe makes it vegetarian but not vegan.

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.

They are DROP cookies not rolled ones, perhaps that will help.

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!