I’m always advocating staying off of sugar and saying goodbye to gluten, so you might think that desserts are forbidden territory. Well, think again! These cookies are a big treat. They get a uniquely chewy, tangy flavor from the tahini, a paste made from ground sesame seeds. Did you know that tahini is a nutty alternative full of minerals, calcium, protein, iron and fiber? It’s good for the heart and for the hormones. So yummy, too. Hello, sesame seeds!
Serves 2 to 4
1 large pastured egg
1⁄2 cup xylitol or erythritol
1 teaspoon vanilla
A pinch of salt
1⁄2 cup 100% pure ground tahini (sesame paste)
1/4 cup sesame seeds
1. Preheat the oven to 350°F and line a baking tray with parchment paper.
2. Beat the egg together with the sweetener. Add the vanilla and salt. Stir in the tahini until a solid batter has formed. It will be sticky.
3. Place sesame seeds onto a small plate. Form small balls of batter and tightly press them into the sesame seeds until fully coated.
4. Place the cookies on the baking tray 1 inch apart. Bake for 10 to 15 minutes or until golden. Let cool and store in an airtight container.