Aromatic crumbly cookies packed with sesame, both seeds and tahini. These are my new favorite cookies.
Preheat your oven to 350 degrees Fahrenheit.
Line two baking trays with parchment.
In a medium bowl combine the tahini, sugar, sesame seeds, lemon juice, zest, vanilla extract, baking powder. Stir until fully combined.
Now add enough garbanzo bean (chickpea) flour to form a fairly firm cookie dough. If my tahini is runny I add the whole 1/3 in increments until my dough is nice and pliable, similar to the texture of peanut butter cookie dough.
Scoop out a one tbsp measure of dough, roll it into a ball between your palms. Then press them to a 1/2 inch disk on the parchment. Continue until you have used up all of the dough leaving a 2 inch space around each cookie.
Bake for 14 to 15 minutes (switching the pans halfway through) until your cookies are golden brown. Allow the cookies to cool ten minutes before eating.