Makes 20 cookies
1/4 C + 2 T unsalted butter, at room temperature (for a vegan version, substitute coconut oil in the same quantity)
1/4 C powdered coconut sugar
1/4 C tahini (if going with homemade, try this recipe)
1/2 C spelt flour (for a gluten-free version, you can substitute 1/4 C of oat flour here and increase almond meal to a 1/2 C)
1/4 C almond meal
1/4 C brown rice flour
1/4 C pine nuts, lightly toasted
1/4 C sunflower seeds
1/2 t sea salt
1 t vanilla extract
1/2 t ground cinnamon
2 T black sesame seeds
1/4 C unsweetened shredded coconut
1. Preheat oven to 350°F / 170°C
2. In a food processor, pulse the butter, sugar and tahini until creamy and smooth.
3. Add the rest of the ingredients except the last two and pulse until well incorporated and the dough becomes like a ball around the blade.
4. In a small bowl, combine black sesame seeds and shredded coconut.
5. Using a tablespoon, form dough into balls and roll into the black sesame seed and coconut mixture to coat evenly.
6. Place on a parchment lined baking sheet, spreading about 1″ apart and flatten each cookie slightly. (I froze* my batter after rolling so didn’t flatten them out and was nevertheless as pleased as I was when I did flatten them a bit.)
7. Bake cookies for 25 minutes or until golden brown.
*This batter is a cinch to make and then freeze. I take it all the way to the last step before baking and then place in a freezer bag, label and freeze away. I wouldn’t let it go more than 2 months in the freezer. You could let each batch thaw out for 15-20 minutes before baking or add 5 minutes or so to baking time.