Aka Sesame Almond Butter Cookies
The peanut free, peanut butter cookie.
This recipe came out of my desire to eat more protein in a day.
I’ve always had issues with getting enough calories and protein due to my food allergies. So I started out trying to think of different ways I could pack in calories and protein with the least amount of effort.
I started experimenting with peanut butter alternatives, and came up with a Sesame Almond Butter Cookie.
What ended coming out of it was a high protein cookie, with a sublime flavour and texture.
I honestly didn’t have high expectations for this flavour combination. But I have been more than surprised on countless occasions as to just how good this cookie is.
I’ll leave it for you to let me know what you think. For me, Its a great go to snack, especially if I know I’ll be active all day.
Sesame Almond Butter Cookie
Delicious by its own right, this cookie is an alternative to the classic peanut butter cookie. It can be made nut free by eliminating the almond butter.
Ingredients
- 1 cup Tahini
- 1/4 cup Almond Butter
- 1 cup white sugar
- 1 tsp vanilla extract
- 1/2 cup quick rolled oats
- 1/4 tsp salt
- 1/2 cup all purpose flour
- 1 tbs cornstarch
- 1/4 cup water
Instructions
- In a medium sized bowl, mix together tahini, almond butter, white sugar and vanilla until creamed
- Then add in salt, cornstarch, flour, and oats.
- Mix everything together, using a fork to help the dry ingredients absorb the oils from the tahini and almond butter.
- Once everything is mixed together the texture will look a bit dry, but it should look well mixed.
- Next, add the water to the mixture, carefully mixing until the dough becomes more textured, and feels more workable.
- It is important to add the water last otherwise the cornstarch will absorb the water and create a different consistancy.
- Once the textrue has changed, the dough should pull apart easily to be shaped into balls.
- Use your hards, or a teaspoon to place evenly sized balls on a lined cookie sheet
- then use a fork to press the cookie flat to about 1/4" thick. Use the back of the fork to make a criss cross design.
- Place in pre-heated oven, and bake at 350F (176C) for 10 minutes.
- Remove and let cool on a cooling rack.
Notes
Cookie sheets should be lined with parchment paper, or a silicone baking mat. Cookies can be stored in an airtight container to maintain chewiness.
Nutrition Information
Yield 20 Serving Size 1Amount Per Serving Calories 150Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 34mgCarbohydrates 17gNet Carbohydrates 0gFiber 1gSugar 10gSugar Alcohols 0gProtein 3g
Let me know what you think, and tag me on instagram with your results @veggie_homestead.