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Honey Tahini Cookies with Macadamia Nuts Here are some gooey, chewy, crispy cookies that I have been obsessing over lately. Please read the notes below as always. - There is an egg-free and refined sugar-free variation at the bottom of the recipe. As you can see in the photo, this cookie doesn’t ripple and spread quite the same, but it is equally delicious and dare I say wholesome? - The dough needs to be chilled for at least 4 hours so account for that resting time. - I like baking one sheet pan at a time. If you bake two sheet pans, rotate them halfway through and add a minute or so to the baking time. - Don’t overbake the cookies. Check them at the 9 minute mark and add more time as needed. You are looking for dark edges but a pale center that looks a little underbaked. When the cookie cools, the edges will be crispy and center chewy and soft. - The cookies spread A LOT. To get that rounded ripple effect, try the cookie cutter hack. As soon as the cookies come out of the oven, set a large cookie cutter (must be wider than the actual cookies; about 4.5 to 5 inches) over the cookie on the sheet pan. Move the cookie cutter in a circular motion around the cookie. This will give the cookie a round shape and will shrink in the edges creating ripples that are visually beautiful but will create a bit more crunchy texture when the cookie cools. Makes 14 cookies 1/2 cup (110 g) unsalted butter or vegan butter, melted 1/2 cup (100 g) dark brown sugar 1/4 cup (50 g) granulated sugar 2 tablespoons (30 g) tahini 1 tablespoon (20 g) honey 1 teaspoon vanilla extract 1 large egg 3/4 cup (105 g) sorghum flour 1/2 cup (60 g) tapioca starch 1 teaspoon (4 g) kosher salt 1/2 teaspoon (2 g) baking powder 1/2 teaspoon (2 g) baking soda 6 ounces (170 g) dry roasted and unsalted macadamia nuts, coarsely chopped Sesame seeds, for rolling · In a large bowl, whisk together the melted butter, brown sugar, sugar, tahini, honey, and vanilla extract until smooth. Add the egg and whisk to combine. · In a medium bowl, stir together the sorghum flour, tapioca starch, salt, baking powder, and baking soda. Add the dry ingredients into the butter mixture and stir to combine. Stir in the chopped macadamia nuts. The dough will be quite runny at this point. Cover the bowl with plastic wrap and chill for at least 4 hours, preferably overnight. · Preheat oven to 375°F (190 °C). Place oven rack in middle. Line a sheet pan with parchment paper. Add sesame seeds to a medium bowl. · Using a 3-tablespoon ice cream scooper, scoop 6 balls of dough. Roll them in sesame seeds and place them on prepared baking sheet leaving 3 inches (8 cm) in between. The cookies spread a lot so it is important to leave enough space in between. · Bake the cookies for 9 to 10 minutes or until the edges are dark brown and center still feels slightly underbaked. As soon as they come out of the oven, round them using a large cookie cutter. Place it over the cookies and swirl around so the cookie cutter brings in the cookie edges and creates a perfectly round cookie with some ripples. You must do this while cookies are still warm. Let the cookies cool in the pan for 5 minutes. Repeat with remaining cookie dough. Store cookies in an airtight container, at room temperature, for up to 3 days. Egg and refined sugar free variation Replace egg with 3 tablespoons (50 g) of applesauce. Replace brown sugar and granulated sugar with 3/4 cup (120 g) finely milled maple sugar. You can use coconut sugar but cookies will be much darker. Bake the cookies at 375°F (190°C) for 10 to 11 minutes.
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