These are everything a cookie aspires to be. A bit crispy on the outside, chewy and moist on the inside, with a lovely, delicate, sweet aroma. If you don’t have barley flour you could substitute it for oat flour or just use 1 cup of spelt flour. And though I haven’t tried it, I have confidence this could become a great gluten free cookie swapping out the flours for your favorite gluten free one. They are also a wonderful source of protein, iron and calcium due to the sesame seeds – making them a lovely quick snack —Aria Alpert Adjani
about 2 dozen depending on size you scoop
whole spelt flour
3 heaping tablespoons
roasted sesame tahini
sesame oil or mild extra virgin olive oil
coconut palm sugar or other unrefined brown sugar
pure vanilla extract
hulled sesame seeds, lightly toasted *
In This Recipe
*to toast the sesame seeds simply heat a small skillet, over a medium flame, and consistently stir them with a wooden spoon to avoid burning for a few minutes until you begin to smell their aroma and they release their oil and glisten.
Preheat the oven to 350°.
Line a baking sheet with parchment paper.
In a small bowl, whisk the flours, baking soda, and salt.
In a large bowl, whisk the tahini and oil until creamy. Whisk in the sugar, egg, and vanilla. Fold in the sesame seeds and the flour mixture. The batter will be quite dry so ditch the spatula and use your clean hands to mix everything together.
Using a small ice cream scooper or tablespoon – scoop dough onto the baking sheets and roll into balls; press into 2-inch rounds. Bake the cookies for 8 to 10 minutes, until golden. Let cool for 10 minutes, then transfer to racks to cool completely.
Store in an airtight container at room temperature for about 5 days.