Key Lime Tahini Cookies (Gluten-Free and Dairy-Free)

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Guest post by Laura LaRosa, founder of Escape from Grains. Her mission is to create recipes without gluten, lectins, or sugar so that you can improve your health while still enjoying delicious foods.

Crunch on the outside and fluffy and chewy on the inside describes these amazing key lime tahini cookies, which have no grains or sugar

No grains, gluten, sugar = no worries…

These key lime tahini cookies are grain-free and have no added sugar, so although you will love them, they will not trigger sugar cravings. They are sweet, but not overly so. The first flavor you will notice will be the lovely, nutty tahini, then the sweet key lime flavor will kick in for a flavor burst. Did I mention that they are incredibly easy to make too? Go ahead and give them a try.

Start by zesting the limes…

zesting limes for key lime cookies

If you don’t find key limes in the grocery store, use regular limes or lemons. I also add lemon extract to give these tahini cookies plenty of citrus flavor.

Cream tahini paste with sugar…

sugar substitute in measuring cup for key lime cookies

Cream the tahini paste with the granulated sugar substitute. Make sure you stir in the fat that will undoubtedly be at the top of the tahini paste. The only fat in this recipe (besides the eggs) is from the tahini, so do not pour it off.

Now add the eggs…I added them two at a time, but technically, one at a time is best. Add lemon extract, zest, and blend well with a mixer or immersion blender.

Combine dry ingredients in a separate bowl…

Stir the almond flour, coconut flour, sesame seeds, baking powder, and salt in a small bowl. Pour into bowl with wet ingredients and blend gently. I used a silicone spatula for this and blended mix until just combined.

Scoop on baking sheet lined with parchment…

I used a cookie scoop, which makes it easier to scoop out equal amounts. These key lime tahini cookies spread, but not too much. Leave a couple of inches between scoops. Sprinkle granulated sugar substitute over each one and bake in a 350 degree oven for 8-9 minutes. All ovens vary, so check them after 8 minutes. I checked each batch after 8 minutes and ended up leaving them in another minute or so to get a little more color.

Cool key lime tahini cookies on cookie sheet for a few minutes…

Allow the cookies to cool slightly before taking them off the cookie sheet so they don’t break. I let mine cool for about 3 minutes then put them on a wire rack to finish cooling. I had to guard them because there were grubby hands trying to take them and I needed to take photos before they ended up in everyone’s tummies. 

Give these key lime tahini cookies a try…

key lime tahini cookies on a plate

These key lime tahini cookies are easy to make, healthy, and delicious. Give them a try this holiday season!

Key Lime Tahini Cookies

Crunch on the outside and fluffy and chewy on the inside describes these amazing key lime tahini cookies, which have no grains or sugar.

Course Dessert
Keyword dairy free, gluten free, grain free, healthy, sugar free
Prep Time 15 minutes
Cook Time 10 minutes
Servings 12 cookies

Ingredients

  • 1 cup tahini paste
  • 1 cup granulated sugar subsitute (plus 2 tbsp for sprinkling)
  • 4 large eggs (at room temperature)
  • 1 tsp lemon extract
  • zest of 4 key limes
  • 1/2 cup almond flour
  • 1 tbsp coconut flour
  • 1/4 cup raw sesame seeds
  • 2 tsp baking powder
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 350 degrees.

  2. Cream tahini paste with granulated sugar substitute. Add eggs one at a time and mix well.

  3. Mix dry ingredients (almond flour, coconut flour, baking powder, sesame seeds, and salt) in smaller bowl.

  4. Combine wet ingredients with dry ingredients and blend until just mixed.

  5. Scoop out 1-2 inch balls of cookie dough onto cookie sheet lined with parchment paper.

  6. Sprinkle cookie balls with granulated sugar before baking. Ba

  7. Bake in 350 degree oven for 8-9 minutes until golden. Allow baked cookies to cool for 2-3 minutes on baking pan before removing. Cool further on a wire rack.


My name is Laura, and I am a mom, photographer, and cook.  I do my best to cook healthy meals for my husband and four hungry kids.  My blog, Escape from Grains, features sweet and savory recipes without gluten, lectins, or sugar.  I want to help you improve your health while still enjoying delicious foods that are adult and kid-approved.


Thank you, Laura, for sharing this delicious recipe with us!

Have you tried this recipe? Let us know in the comments!


More delicious gluten-free recipes:

23 Healthy Instant Pot Recipes (Gluten-Free and Dairy-Free)

Amazing Gluten Free and Dairy Free Holiday Recipes to Try Right Now

Gluten-Free Banana Chocolate Chip Muffins

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