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Double Sesame and Almond Cookies
We’re taking tahini beyond the hummus tub and into the cookie jar. The sesame paste adds savory, nutty richness to these cookies, which get a second dose of sesame from a coating of the seeds. Be sure to use raw seeds; already roasted seeds can turn bitter during baking. Toasted almond flour gives the cookies a soft, chewy crumb. In an airtight container, these cookies will keep for up to three days.
Makes
24 cookies
35 minutes
plus cooling
Ingredients
-
100
grams (1 cup) almond flour
-
40
grams (¼ cup) raw sesame seeds
Directions
-
01ln a 12-inch skillet over medium-low, toast the almond flour, stirring, until golden brown, 6 to 8 minutes. Transfer to a medium bowl and let cool. Meanwhile, heat the oven to 350°F with racks in the upper- and lower-middle positions. Line 2 rimmed baking sheets with kitchen parchment. Put the sesame seeds in a small bowl. To the cooled almond flour, whisk in the all-purpose flour, salt and baking soda.
Reviews
October 21, 2025
Yum!
These are very good. I only had hulled sesame seeds the third time I made them. Still great! Thank you.
July 14, 2026
They grow on you
Didn’t like these cookies on day one, freshly baked and cooled. They had a bitter edge, and the texture wasn’t appealing to my family or me. They actually got better each day. By day 3, they were disappearing quickly!
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