Tahini Lime Cookies

These cookies are just the right combination of rich and savoury at same time.

This recipe is a non vegan version of a recipe found in Vegan Cookies Invade Your Cookie Jar, by Isa Chanda Moskowitz & Terry Hope Romero. You could always use non dairy butter or shortening and maple syrup or other substitute for the honey.

Tahini Lime Cookies

• 1/2 cup Unsalted Butter, room temperature
• 1/2 cup Sugar
• 1/4 cup Honey
• 1/2 cup Tahini, room temperature
• 2 tbsp Milk (I used almond)
• Zest from 2 Limes
• 1 1/2 tsp Vanilla Extract
• 2/3 cup All Purpose Flour
• 2/3 cup Whole Wheat Flour
• 1/2 tsp Baking Powder
• 1/8 tsp Baking Soda
• 1 tsp Salt
• Black Sesame Seeds (or white if you must)

1. Preheat oven to 325′ and line two baking sheets with parchment paper.
2. In a small bowl combine flours, baking powder, baking soda, and salt.
3. In a larger bowl beat or whisk together butter, sugar and honey until light and fluffy. Add in and continue to beat tahini, milk, lime zest, and vanilla.
4. Add dry to wet and combine.
5. Roll dough into walnut-sized balls. Place on cookie sheets and slightly flatten. Sprinkle and lightly press sesame seeds into top.
6. Bake for 10-12 minutes or until edges are very lightly browned.