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January is the perfect time to set new intentions for a new year. Many of us view the dawn of a new year as a time to reset and reconsider how we treat our bodies and minds. Creating the space for adventure, creativity and community can allow us to lead happier, healthier lives. From #OutLivingIt on the rivers and rocks, to #OutCookingIt in the kitchen, FD’s incredible Lead Chefs are consistently are whipping up new recipes for every lifestyle. Stay tuned for our 2019 FD Chef Series to get Out Cooking It all year long!
Our first recipe comes from Mark “Muscles” Galvan, professional chef and Colorado resident. Test out his Honey Tahini Cookies for the perfect indulgent treat or Valentine’s Day surprise!
Preheat the oven to 350° and line 2 baking sheets with parchment paper. Spread the sesame seeds in a pie plate.
In a small bowl, whisk the almond flour with the baking soda and salt. In a large bowl, mix the honey with the tahini and vanilla extract. Add the dry ingredients to the wet ingredients and stir until well incorporated.
Using a 1 1/2-inch scoop, scoop the dough into balls. Roll the balls in the sesame seeds, then flatten them into 1/4-inch-thick rounds. Transfer the rounds to the baking sheets, arranging them so they’re about 2 inches apart.
Bake the cookies for about 8 minutes, until the bottoms are golden; shift the pans from top to bottom halfway through. Transfer the cookies to a rack and let cool before serving.
The cookies can be stored in an airtight container overnight.
Almond flour, also known as almond meal, is made from finely ground almonds and is available at health food stores. One cookie: 74 cal, 5 gm fat, 0.6 gm sat fat, 6 gm carb, 1 gm fiber, 2 gm protein.
Please note that First Descents does not conduct nutritional research studies, nor does FD encourage readers to ensue any dramatic dietary or nutritional shifts without first consulting a doctor or certified nutritionist.