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 melange of flavors in these easy to prepare treats… low in fat too!
- ½ cup sesame seeds
- 2 ½ tablespoons unsalted butter, organic
- ¾ cup coconut palm sugar, organic
- 1 tablespoon raw honey
- ½ teaspoon vanilla
- ¼ teaspoon sea salt
- 1 large egg
- 6 tablespoons gluten-free all purpose flour*, (without xantham gum*)
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 the 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.
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.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
* such as Trader Joes.
I found that the cookies stuck a bit on my silpat liners, but not the parchment paper.
Makes 26 cookies.
Store in an airtight container. These are great keepers.