Another tasty gluten-free cookie recipe. My Sesame seed cookies are a version of my gluten-free Italian almond cookies, but this time with ground sesame seeds. For this recipe, I have blended a combination of black and white to soften the taste. Did you know that sesame seeds are highly nutritious and a good source of healthy fats, protein, B vitamins, minerals, fibre and antioxidants?
You can make, and bake these gluten-free, flour-free biscuits and have them ready to eat within 30 minutes. I like to make 24 small bite-size biscuits, then you don't feel too guilty eating them.
Takes = 15 minutes plus rest in the fridge
Bakes = 14 minutes
Makes = 24 small cookies
- Black sesame seeds – 100g (1/2 cup)
- White sesame seeds – 100g (1/2 cup)
- Egg whites – 2
- Sugar – 100g (1/2 cup)
- Preheat the oven to 180˚C, 160˚C fan and line or grease two baking trays.
- Grind your sesame seeds in a NutriBullet or small food processor.
- Beat the egg whites until soft peaks are formed, then gently fold in the sugar and ground seeds. Cover and place the bowl in the fridge to chill for about 20 minutes if the mixture is too sticky to form the balls.
- Using a teaspoon scoop out the cookie dough, then roll it into balls and place it on the baking trays. Then flatten with your fingers slightly.
- Bake for 14 minutes until golden brown.
- Cool slightly before munching. Store in a sealed container for up to 2 weeks, and in the freezer for up to 2 months.
Sue Maree P Baking Tips
- if the dough is too loose even after chilling as in my video, scoop using two teaspoons, one to scoop the other to help glide onto the tray. They will still bake and taste great.
- I tried all black sesame seeds and it was too intense. All white was good but the combination, I loved the most.