Sesame seed fans will love these cookies! Made with tahini (sesame seed butter) and rolled in sesame seeds that toast until golden when baking, these cookies taste amazing and pair beautifully with a cup of your favorite herbal tea.
Sesame seeds strengthen the central nervous system while providing amino acids such as tyrosine and lysine in highly bioavailable trace forms that easily enter and uptake into the thyroid to improve the gland’s function and suppress Epstein-Barr virus, which is responsible for most thyroid issues.
Preheat oven to 350F/180C. Line a baking tray with parchment paper.
In a mixing bowl, combine the tahini, maple syrup, and coconut sugar. Whisk until uniform.
In a separate bowl, whisk together the baking powder, oat flour, and garbanzo bean flour.
Add the dry ingredients to the wet and stir until you get a firm dough. Place in the fridge for 10 minutes.
Place the sesame seeds in a small bowl. Using a 1 1/2 inch cookie scoop, scoop the dough and roll into balls, then roll in sesame seeds. Place balls on prepared baking tray and press down lightly with your palm or using the bottom of a glass, until about 1/3 inch thick.
Bake for 10-12 minutes, until golden brown at the edges. Let sit for 5 minutes before placing cookies on a wire rack to cool completely.
Best kept at room temperature in an airtight container.
Makes 14-16 cookies
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This item posted: 22-Mar-2021
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