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. Leslie says

    These cookies were a delicious addition to our Passover seder meal. Next time, I would skip the almond extract. We didn’t feel it was necessary as the almond flour and butter give the cookies are rich almond flavor. Thanks for sharing!

  2. 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!

  3. 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!

  4. Cynthia says

    Hi! I’d love to make these for Seder this year, but our kids are chocolate (in all forms, including cocoa)-allergic. Would appreciate suggestions on what I can substitute for the tbsp. of cocoa. Not sure if carob powder would taste right, so any other possibilities? Thanks!

  5. says

    I think carob powder would work great. Also, what about coconut flour? I haven’t tried this, but seems like it would be a good sub!


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