Brown Butter Tahini & Sunflower Seed Cookies

I love tahini. I have since I was a little girl. In another life I was an Egyptian princess, so a psychic once told me ;). Over the last few years I’ve been exploring the sweeter side of tahini. This past winter I came up with a brown butter tahini cookie recipe featuring pistachios, dried figs (or dates) and dark chocolate. I’ve recently been experimenting with seed cycling and have swapped out the pistachios for sunflower seeds to support the luteal phase of our menstrual cycle. Where the sunflower seeds lack in pretty green colour, they pack a powerful punch in supporting progesterone production during this phase, and a soft crunch. Brown butter adds a nutty richness, while dried fruit and dark chocolate add natural sweetness and additional texture.

*If you’re new to seed cycling, seed cycling incorporates specific seeds during the follicular and luteal phases of our menstrual cycles to support estrogen and progesterone production. If you haven’t heard of seed cycling and are curious, I would encourage you to do some research and see if it’s something you could benefit from.

Ingredients

• 1 cup all-purpose whole wheat or spelt flour

• 1/4 freshly ground sesame seeds

• 1/2 tsp mineral salt

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1 Tbsp cinnamon

• 1/4 tsp ground cardamom (optional)

• 1/4 tsp nutmeg (optional)

• 1/2 cup salted butter, browned (instructions below)

• 1/3 unrefined cane sugar

• 1 egg

• 1 tsp vanilla

• 1/3 cup sunflower seeds (raw or lightly dry roasted) to support progesterone production during the luteal phase OR pistachios (if not seed cycling)

• 1/3 cup chopped dried dates, figs or apricots

• 1/3 cup extra dark chocolate chunks (85% or darker)

Instructions

1. Brown the butter. For best results, take the butter out of the fridge 20-30 minutes ahead of time and cut into uniform chunks. Place the butter in a light-coloured pan over medium heat (while not essential, using a light-coloured pan makes it easier to keep an eye on the butter as its browning). Using a wooden or metal spoon, stir the butter continuously as it’s melting. Once melted, the butter will begin to foam—keep stirring! The browning process can take anywhere from 5-8 minutes. Stay at the stove, stay stirring. As you’re nearing the finish line it will begin to smell rich and nutty, the foam will subside and the milk solids will sink to the bottom of the pan and turn a beautiful, toasty-golden hue. Remove the butter from the burner immediately and pour into a large heat-proof bowl. Allow the butter to cool while you prep the dry ingredients (10-15 minutes).

2. In a medium-sized bowl add the flour, ground sesame, mineral salt, baking powder, baking soda and spices. Combine well with a whisk or fork.

3. Add the sugar and vanilla to the browned butter. Using a hand-held mixer combine on medium speed for 1 minute. Add the egg and mix together for another minute.

4. Now begin adding the flour mixture, seeds, dried fruit and chocolate to the wet mixture in thirds. Add one third of the flour mixture and all of the sunflowers seeds and combine with a wooden spoon. Add another third of the flour mix and the dried fruit and continue to combine. Now add the final third of the flour mix and the dark chocolate and combine until all ingredients are incorporated.

5. Chill the dough for a minimum of 30 minutes and up to 24 hours. I like to chill overnight.

6. Remove the dough from the the fridge and preheat the over to 375 degrees fahrenheit.

7. Allow the dough to become pliable again, close to room temperature. Roll golf-ball sized chunks of dough into a ball and gently flatten in the palm of your hands to make medallions approximately 1/2 to 2/3 of an inch thick. Place on a cookie sheet, press gently with a fork and sprinkle with Maldon salt.

8. Bake for 15-18 minutes until bottoms are golden.

9. Allow to rest for 5-10 minutes, then move to a wire rack to cool completely.

10. Enjoy immediately, or store in the fridge or freezer.