Sesame Wafers – Thin, Crispy & Gluten-Free
Feb 22, 2017, Updated Nov 18, 2024
The nutty taste of the toasted sesame seeds (benne), a hint of sea salt, and the caramel sweet flavor from the coconut brown sugar sugar – a crunchy mélange of flavors in these easy to prepare treats… low in fat too!
My version is lacy, crunchy and irresistible. Made without flour – only 6 tablespoons of an all purpose gluten-free flour in the batch, which yields 26 cookies.
About Sesame Seeds:
- Sesame seeds have a nutty, sweet aroma with a milk-like, buttery taste. When toasted, its flavor intensifies with a fabulous aroma.
- Sesame seeds may be the oldest condiment known to man.They are highly valued for their oil which is exceptionally resistant to rancidity. “Open sesame”—the famous phrase from the Arabian Nights—reflects the distinguishing feature of the sesame seed pod, which bursts open when it reaches maturity.
- These nutritious seeds are an excellent source of copper, a very good source of manganese, and a good source of calcium, phosphorus, magnesium, iron, zinc, molybdenum, vitamin B1, selenium, protein and dietary fiber.
I’m Loving Coconut Palm Sugar
Coconut palm sugar ranks just 35 on the glycemic index, while regular table sugar ranks between 60 and 75. Foods high on the glycemic index cause your blood sugar to spike, which can lead to a sugar rush and subsequent crash. Fast spikes in blood sugar can also cause your insulin levels to soar in a short period of time, and this can have serious consequences for diabetics.
I’m constantly swapping coconut palm sugar for light and brown sugar in my recipes!
Enjoy these amazing treats … quite easy to prepare! They are good keepers too!
They make a great light cookie for the holidays ~ and gift giving!
Karen
Sesame Wafers – Thin, Crispy & Gluten-Free
Ingredients
- 1/2 cup sesame seeds
- 2 1/2 tablespoons unsalted butter, organic
- 3/4 cup coconut palm sugar, organic
- 1 tablespoon raw honey
- 1/2 teaspoon vanilla
- 1/4 teaspoon sea salt
- 1 large egg
- 6 tablespoons gluten-free all purpose flour
Instructions
- Place sesame seeds in a small 9″ skillet. Dry toast over low-medium heat, constantly stirring for 3 minutes, or until uniformly golden. Remove from heat, set aside to cool for 5 minutes.
- Add butter, coconut palm sugar and honey to a small pot – stir with a small whisk until the butter gently melts and is emulsified. With a rubber spatula, transfer the mixture into a medium sized bowl.
- Add the vanilla, sea salt and egg. Whisk to combine. Add the gluten-free flour, whisk to combine. Place the bowl in the refrigerator until somewhat cool and slightly thickened, about 30 minutes.
- Next, preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Grease them well with butter.
- Using a small 1 1/8″ cookie scoop, drop ball sized mounds 1 1/2″ apart on each sheet (about 13 per sheet.) The “dough” will flatten slightly before they are baked – the mixture is not thick.
- Bake for 5 minutes until fully golden and crispy (they will spread.) Cool one minute, then remove them, one at a a time to a wire cooling rack.
Note:
- I found that the cookies stuck a bit on my silpat liners, but not the parchment paper.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow, wow I love these cookies! Easy and my families favorite. They spread nicely and did flatten as the recipe states. Really liked the clean ingredients and suburb flavor. Thanks!
Thanks Deborah for writing So happy you love these cookies… me too! 😀Karen