Almond and sesame give a protein hit and rich flavor to these spunky treats from Genevieve Ko. We used marmalade, but try any jam that strikes your fancy.
- 1/2 c. sesame seeds
- 1 c. plus 2 Tbsp almond flour
- 1/2 tsp. baking soda
- 1/4 tsp. coarse salt
- 1/2 c. tahini
- 1/2 c. sugar
- 1/2 tsp. pure vanilla extract
- 2/3 c. marmalade
- Position rack in center of oven and heat to 350°F. Line 2 large baking sheets with parchment paper. Spread sesame seeds in a shallow dish.
- Whisk almond flour with baking soda and salt. Process tahini in a food processor until smooth and emulsified. Scrape down bowl, add sugar and vanilla, and process until very smooth. Add almond-flour mixture to processor and pulse until fully incorporated. Scrape down bowl, add 2 Tbsp water, and pulse until incorporated. If dough is still crumbly, add another Tbsp water and pulse until it forms a ball.
- Working in batches, drop dough by rounded tsp into seeds; roll to coat and form a ball, then place on one of the prepared baking sheets, spacing balls 1 1/2 inches apart.
- Bake until tops are cracked but still soft and bottoms are golden, 7 to 9 min. Place sheet on a wire rack and quickly make an indentation in center of each with handle of a wooden spoon; fill with about 1/2 tsp marmalade.
- Return to oven and bake until marmalade mingles with cookies and cookies are golden, about 5 min more. Cool on sheet on wire rack.
- Repeat process with remaining dough on second baking sheet.
58 cal, 3 g fat (0 g saturated), 1 g protein, 6 g carb, 5 g sugar, 1 g fiber, 27 mg sodium, 0 mg cholesterol per cookie.
This recipe originally appeared in the December 2016 issue of Dr. Oz The Good Life.