Cookie Week Focus: Recipe 4 of 4: Sesame Tahini Beet Cookies (Paleo Grain-Free). Lots of calcium, iron, and protein in these cookies. Easy cookie recipe to make your own.
Category
Cookies / Snacks / Baking / Desserts / Paleo
Servings
18 cookies
Cook Time
15 minutes
Author:
Marsha Hebert
Cookie Week Focus: Recipe 4 of 4: Sesame Tahini Beet Cookies (Paleo Grain-Free). Lots of calcium, iron, and protein in these cookies. Easy cookie recipe to make your own.
Ingredients
1-1/2 cups (150 grams) blanched almond flour
2 tablespoons (20 grams) sesame seeds
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt (1 gram)
2 large eggs
1/2 cup (120 grams) tahini
2/3 cups (100 grams) coconut sugar
1 teaspoon (4 grams) vanilla extract
1 tablespoon (12 grams) red beet powder
Directions
Preheat the oven at 325F (160C). Grease or line cookie baking sheet with parchment paper.
In a medium bowl, whisk together the almond meal, sesame seeds, baking soda, and salt. Set aside
In a large mixing bowl, add the eggs, tahini, coconut sugar, and vanilla. Blend to combine with electric mixer. Stir in the almond flour mixture until dough combines. Blend in beet powder or follow directions in next step for beet swirl.
For the beet swirl: In a medium bowl, reserve half (240 grams) of the dough. Add the beet powder to the mixing bowl and blend until combined. Add the reserved dough and lightly fold in to create the swirl.
Using a cookie scoop or tablespoon, place dough 2 inches apart on cookie baking sheet. Slightly flatten. Bake 12 - 15 minutes, until the edges are firm and lightly golden. Remove from the oven and let stand for 5 minutes onto cookie pan. Transfer to a wire rack and let cool. Serve and enjoy!
Recipe Note
To make it vegan, replace the eggs with an egg replacer or 1/4 cup maple syrup.