one bowl sesame apricot cookies

INGREDIENTS

  • 1 1/2 cup almond flour

  • 1/2 cup sesame seeds (white, black, or both)

  • 1/2 tsp baking soda

  • 1/4 tsp sea salt

  • 1/3 cup tahini

  • 1/3 cup honey

  • 1 tsp vanilla extract

  • 1/2 cup dried apricots, unsweetened, chopped

method

  1. Preheat oven to 350F.

  2. In a large mixing bowl, combine all dry ingredients except apricots. Combine with fork to distribute evenly. Add tahini, honey, vanilla, and apricots. Combine with a spatula.

  3. Using your hands, form ten cookies into round puck shapes. The mixture will be semi-sticky. Place onto a lined or lightly oiled baking sheet.

  4. Bake for 10 to 12 minutes or until edges are slightly golden. Allow to cool completely before eating or removing from baking sheet.

  5. Store at room temperature for five days, fridge for one week, or freezer for three months.

benefits

Tahini is a fantastic source of calcium which is an essential mineral required for breast milk supply. The best way to absorb the benefits is through crushing or pulsing sesame seeds which is why tahini (sesame seed butter) is a great bioavailable source of calcium. Apricots are another great dose of calcium and contain phytoestrogens which can help support hormones during breastfeeding periods to support milk production.

tips + tricks

No almond flour? Omit and use another gluten free flour such as quinoa with arrowroot starch or 1-1 blend mixture.

No honey? Use maple syrup instead. This will change the flavour and consistency.

Bake large batches and store in the freezer for simple snacking.

Sierra Wright