Sesame Almond Flour Cookies

You won’t miss the flour. Not even a little bit.

Sesame Cookies

“Healthy” and “cookies” are two words that don’t play well together. Usually.

No White Flour. No White Sugar. That’s my mantra for 2013. My Fabulous co-blogger and daughter Anne is also not a white flour fan. But we do happen to be cookie fans. . .  so . . .

The Challenge: make a flavorful crispy cookie with no flour and no white sugar. Extra curveballs: make it vegan and make it gluten free. I am happy to report success! The recipe was inspired by gluten-free blogger Elana at Elana’s pantry. I tweaked the taste of her Sesame Cookies by adding a tablespoon of cocoa powder, and some almond extract, with an almond on top. Triple the almond goodness! The cocoa powder does not add a strong chocolatey flavor, just richness.

Almond flour fits the bill perfectly – and makes rich, flavorful cookies that are crispy on the outside but creamy on the inside.

Healthy, but still sinful tasting.

I know. You’re Welcome.


1 ¼ cups almond flour
¼ teaspoon salt
½ teaspoon baking soda
1 tablespoon cocoa powder
⅓ cup agave nectar or maple syrup
⅓ cup almond butter
1 tablespoon shortening or olive oil
1 tablespoon vanilla extract
1 teaspoon almond extract
¼ cup sesame seeds
24 whole almonds

Preheat oven to 350 degrees.

In a large bowl, combine almond flour, salt, baking soda and cocoa powder.

In a smaller bowl, blend together agave, almond butter, shortening, vanilla, and almond extract by beating with a mixer until mixture is light brown.

Blend the dry ingredients into the wet

Form the dough into 1 inch balls (about 1 tablespoon each) and roll in the sesame seeds

Place on a lined baking sheet and flatten to a disc with a spatula. Place an almond on top.

Bake for 8-10 minutes until lightly brown.

Other fab vegan cookies out there:

Cinn-ful Sweet Potato Cookies, Go Dairy Free
Pumpkin Peanut Butter Cookies, Family Fresh Cooking
Samoa Girl Scout Cookies, Go Dairy Free


  1. Susan says

    I made these a couple of days ago and can’t stay away from them. They have this wonderful, mildly cocoa-flavored shortbread sort of vibe to them. And something familiar…

    Today, as I absentmindedly put one up to my mouth, it popped into my head. They smelled just like Nutella! I know there’s no hazelnuts in them, but the combination of the almond butter and the toasted sesame seeds must come close.

    They are divine…thanks for making that cocoa adjustment. Brilliant!

    • says

      Susan – THANK YOU for coming back and sharing those thoughts – being a food blogger can be lonely – but experiences like yours makes it worthwhile – just knowing that someone made my recipe and loved it ~ So great!

  2. says

    These remind me of the sesame snap cookies my mum bought when I was a kid, and that I now buy for my own kids whenever I visit the Asian market. I’d love to try making these!


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