Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk together the almond flour, baking soda, and salt in a medium bowl until evenly combined.
- In a separate large bowl, mix the honey, melted coconut oil, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet, stirring until a soft dough forms.
- Chill the dough in the refrigerator for 30 minutes to firm up. Do not skip this step — chilling prevents the cookies from spreading too thin during baking.
- Place the toasted sesame seeds in a shallow dish.
- Roll the chilled dough into small balls, about one tablespoon each.
- Roll each ball in the toasted sesame seeds to completely coat on all sides.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each ball with the palm of your hand or the bottom of a glass.
- Bake for 8–10 minutes until the edges are golden brown. Watch carefully — almond flour cookies can go from golden to over-baked quickly.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Drizzle with warm honey just before serving for an extra special touch.
Nutrition
Notes
Net carbs: approximately 5.2g per cookie (6.2g total carbs minus 1g fiber). To reduce net carbs, substitute honey with monk fruit syrup or allulose syrup.
Do not skip chilling: The 30-minute refrigerator rest is essential. Warm dough spreads too thin and the sesame coating will not adhere properly.
Toasting sesame seeds: If using raw sesame seeds, toast them in a dry skillet over medium heat for 2–3 minutes, stirring constantly, until golden and fragrant. Cool before rolling the dough balls.
Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Reheating: Bring to room temperature before serving. Do not microwave — the sesame coating will soften. A 5-minute warm in a 300°F oven restores crispiness.
Serving: Drizzle warm honey over cooled cookies just before serving. Perfect alongside kosher-for-Passover tea.
