Sesame and Pepper Macaroons

Sesame and Pepper Macaroons

By: Rose Marie Jarry, Master Chef at Kronobar

25 minutes, 19 macaroons, gluten-free, vegan.


  • 1 ½ cup gluten free oat flour
  • ½ cup tahini butter
  • ½ cup organic cane sugar
  • ½ cup water
  • 1 teaspoon ground black pepper
  • 1 tablespoon baking powder
  • 1 tablespoon pure vanilla extract
  • 1 pinch cumin powder


  1. Preheat the oven to 400F.
  2. In a bowl place all the ingredients except for the water and mix until the tahini butter is mixed in well. Then start incorporating the water and keep mixing.
  3. You should have a thick but malleable texture.
  4. Use a pastry pouch and fill it up with the mixture.
  5. On a greased cookie sheet, squeeze out 19 smalls macaroons of about 1.5 inches wide.
  6. If you feel that your mixture is a bit too thick for the pastry pouch, add a little bit of water and mix again before putting it into the pouch.
  7. Bake for 9 minutes at 400F.
  8. Enjoy.