Everyone loves a good cookie; why not try a new twist on the beloved peanut butter cookie with this almond and sesame seed variety? Recipe courtesy of Bob’s Red Mill: http://www.bobsredmill.com/recipes.php?recipe=7215.
Makes 54 cookies
Tahini paste may seem like an unusual ingredient in a cookie but it is simply ground sesame seeds with a little bit of oil added, just like peanut butter! It is widely available in well-stocked grocery stores and most likely found with the peanut butter. Almond meal is “flour” made from blanched, ground almonds and is also common to most grocery stores. Try crumbing one cookie over a dish of fat-free plain Greek yogurt and berries for a delicious “parfait”.
1 cup unbleached white flour
1 cup + 2 tablespoons whole wheat flour
2/3 cup almond meal
½ cup + 3 tablespoons cold unsalted butter, cut into cubes
¾ cup sugar
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons water
¾ cup + 2 tablespoons tahini paste
-Preheat oven to 350°F. Line two baking sheets with parchment paper.
-In a food processor, blend unbleached white flour, whole wheat flour, almond meal, butter, sugar, vanilla and salt. Process until mixture looks crumbly.
-Add water and tahini, process until a smooth dough forms.
-Remove dough from the food processor and knead it a few times on the counter until smooth (if the dough feels very dry, dampen your hands and knead the dough slightly).
-Create small balls of the dough, place them on the baking sheet, then flatten each one slightly with your fingers.
-Bake 12-14 minutes, or until golden brown.
-Cool completely and serve.
Per cookie: 70 calories, 5 g total fat, 2 g saturated fat, 7 g carbohydrates, 2 g protein, 1 g fiber, 5 mg sodium, 18 mg potassium, 7 mg magnesium, 9 mg calcium