Naturally Low-Sugar Tahini Cookies

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Before going low FODMAP, I thought I wouldn’t have a problem eliminating sugar. I thought that I didn’t consume that much added sugar. However, as I paid more attention, I realized the daily doses added up: a teaspoon in my coffee, honey on my yogurt, a piece of candy after lunch, a scoop of ice cream after dinner. I ate sugar. And boy, did I feel it when I was detoxing from the stuff!

Now, I hardly crave sweets and when I do, I find that I am quite sensitive to added sugar. My cravings now are mostly for either the cakey mouth feel of a brownie or the crispy, chewy sensation of a cookie. Enter these perfect tahini cookies. They have the texture and taste of a soft shortbread cookie with a hint of sweetness to help you feel like you’re indulging, yet provide good fats to fill you up. They are so quick to whip up and my friends love them as much as I do!

Further Food Nutritionist Commentary:

These low-sugar cookies are not only diabetic’s delight but have brain boosting nutritional qualities!

Only 4g of sugar per serving with 1g of fiber seems like almost an impossible combination when in the same sentence as “cookies.” Rebecca’s not-so-secret ingredients (tahini and greek yogurt) in these cookies are to thank for a low sugar alternative on a classic treat!

Tahini (a paste made from sesame seeds) adds a Middle Eastern flare to these cookies, as well as a dose of healthy fats, thiamin (vitamin B-1), copper, and phosphorus. Healthy fats are well known for their role in brain functioning, but did you know that thiamin helps break down carbohydrates into energy, fueling your brain and nervous system?Copper is also important for nervous system development, and phosphorus is an essential nutrient needed for ATP formation, the body’s storage form of energy. In short, these cookies are a naturally sweet source of brain food!



By Katie Bishop, MS, Nutritionist
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Naturally Low-Sugar Tahini Cookies

  • Prep Time: 5-7 mins
  • Cook Time: 13-15 mins
  • Servings: 12

Ingredients

¼ cup maple syrup

¼ cup olive oil

¼ cup tahini

½ teaspoon pure vanilla extract

1 tablespoon plain Greek yogurt

1 cup gluten-free flour

½ teaspoon cinnamon, extra for sprinkling

pinch of salt

Instructions

  1. Preheat the oven to 350 degrees and line a baking tray with parchment paper.
  2. Add all the ingredients in a bowl.
  3. Briefly knead with your hands to form a smooth dough.
  4. Pinch off small bits of dough, roll between your hands into slightly flattened balls, and place on the prepared tray.
  5. Use a fork to gently flatten each ball, then sprinkle with cinnamon.
  6. Bake for 13-15 minutes, or until just starting to golden.
  7. Allow to cool on a wire rack and store in an airtight container.

Suggested pairings:

If you can tolerate dark chocolate, melt some over a double boiler and then drizzle over the cooled cookies. Sprinkle fresh lemon zest while the chocolate is still warm and all the flavors just pop!

Preheat the oven to 350 degrees and line a baking tray with parchment paper. Add all the ingredients in a bowl. Briefly knead with your hands to form a smooth dough. Pinch off small bits of dough, roll between your hands into slightly flattened balls, and place on the prepared tray. Use a fork to gently flatten each ball, then sprinkle with cinnamon. Bake for 13-15 minutes, or until just starting to golden. Allow to cool on a wire rack and store in an airtight container. Suggested pairings: If you can tolerate dark chocolate, melt some over a double boiler and then drizzle over the cooled cookies. Sprinkle fresh lemon zest while the chocolate is still warm and all the flavors just pop!

Nutrition Information

Per Serving:  Calories: 140; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 38mg; Potassium: 45mg; Carbohydrate: 16g; Fiber: 1g; Sugar: 4g; Protein: 2g

Nutrition Bonus:   Iron: 3%

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8 thoughts on “Naturally Low-Sugar Tahini Cookies

    1. lowfodmapliving

      Emilie,

      Yes, I think honey would be lovely! Honey is not low FODMaP, however. If that is not an issue, go for it and please let me know how it tastes!

      -Rebecca

      Reply
  1. Lily

    I am so glad I got to try this unique and yummy cookie! I have never actually eaten a cookie and felt like I was making a healthy choice. I didn’t feel any guilt after reaching for another! In fact, I felt satisfied! This bright yellow tahini and chocolate drizzled cookie was not only satisfying to eat, but to look at as well! Yum and thumbs up!

    Reply
  2. Erin

    So to be honest, I was hesitant about these but something told me to give them a shot. I’m so glad I did! They are savory yet sweet enough to make you feel like you’re eating a dessert, and you dont feel weighed down after indulging. These were a hit in my house and will continue to be a take to work treat for me. Love the creativity of ingredients and they weren’t as intimidating to make as I worried.

    Reply
    1. lowfodmapliving

      Erin,

      I’m so happy you gave these a try! I also like how they aren’t too sweet… although that usually gives me the “excuse” to eat more than my fair share! 😛

      -Rebecca

      Reply
  3. Sam

    I made these using my new favorite gluten-free flour, Cup4Cup. They turned out great! They seemed a little more wet than I expected as they went into the oven, but I think that’s because my tahini needed more stirring. They took no time at all to put together, and I’ll definitely make them again… like maybe even tonight! They are not a sweet cookie, but I still got that “I’m eating a cookie” euphoria. I love a recipe where all the ingredients are on hand and in 20 minutes I’m eating. This is definitely a keeper!

    Reply
    1. lowfodmapliving

      Sam,

      You couldn’t have described the experience of these cookies any better! Not too sweet, “I’m eating a cookie euphoria,” and super fast! I’m so glad you enjoyed them!

      -Rebecca

      Reply
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