- 1 cup Tahini Make sure the oil hasn't separated; if it does, just mix it thoroughly. I love using the Whole Foods 365 brand since there is less oil that's separated, and easier to mix.
- 1/2 cup *Confectioners Swerve (sugar alternative) Or use regular powdered sugar
- 1/2 cup Coconut oil, softened
- 2 tbsp Lemon juice
- 1/2 tsp Lemon extract, optional
- 1/4 tsp Salt
- 1/4 tsp Cinnamon
- 3 tbsp White sesame seeds Toasted, optional
- 3 tbsp Black sesame seeds Optional
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Add the tahini, coconut oil, lemon juice, extract (if using), Swerve, salt and cinnamon into a large bowl and mix until fully combined.
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Using your hands or a mini ice cream scoop, measure about 3 tbsp of dough and flatten using your hands, to form a "cookie" (or you can leave in a "ball" shape).
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Totally optional, but if you'd like, take the white sesame seeds and toast in a dry skillet on medium heat for about 1 minute - make sure not to burn them.
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Sprinkle the black and white sesame seeds on top of the cookies and freeze until solid. You might have to "pat" them into the cookies so they stick better! These would also be great with finely ground unsweetened coconut on top too!
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Because these cookies have coconut oil, they will soften/melt once they get to room temp (depending on the temperature), so make sure they are frozen or chilled in the fridge before serving.