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Gluten Free Recipes from Gluten-Free-Desserts.com
Gluten-Free & Wheat-Free
Sesame Cookies Recipe
GF Recipe Summary
Gluten-Free Sesame Cookies: Wonderful texture and loaded with the flavor of Sesame.
With Sesame Tahini and Sesame Seeds, these cookies are bound to please. A semi-crunchy outer layer, with an overall slightly chewy texture make for a wonderful cookie. Nobody will realize these cookies are glutenfree!
Gluten-Free Recipe Card and Pictures
½ Cup white rice flour ⅓ Cup Glutinous (Sweet) Rice flour ¼ Cup Tapioca Flour ¼ Cup Sweet Sorghum Flour ¼ Cup Quinoa Flour 1 Teaspoon Xanthan Gum 1 Teaspoon Baking Powder ⅓ Cup Sweetened Condensed Milk ½ Stick unsalted butter (softened) ½ Cup sugar ½ Cup well-stirred Sesame Tahini 2 Teaspoons Apple Juice 2 Teaspoons Vanilla Extract ¼ Cup Honey ¼ Cup Unsweetened Medium Shredded Coconut
Approximately ⅓ Cup Sesame Seeds
Approximately ⅓ Cup Unsweetened Medium Shredded Coconut
Whisk together flours, baking powder, gum, and salt in a bowl.
Using an electric mixer, beat together sweetened condensed milk, butter and sugar on high speed until mixture is fluffy in texture (about 2 minutes). Add tahini, vanilla, apple juice, and honey; mix.
Add ½ of flour mixture; mix first at low speed and then increase speed. Add other ½ of flour mixture, mixing on low speed and then gradually accelerating. A moderately thick and sticky dough will form. Add ¼ cup coconut; mix well.
Remove dough from mixer bowl, and place on a large piece of greased (sprayed with cooking spray) plastic wrap lain overtop the surface of a cookie sheet. Press dough flat using greased hands. Loosely wrap dough in extra plastic wrap, and place in refrigerator to set for 1 hour or until firm.
Remove the cooled dough from the fridge, and roll small, 1-inch round balls of dough. In a small bowl, combine ⅓ cup sesame seeds and ⅓ cup coconut. Coat each dough-ball with this mixture one at a time and place each coated dough ball onto a greased standard baking sheet. Space approximately 2 inches apart. The rolled cookies should look like those pictured here:
Bake at 350° for 12 to 15 minutes or until cookies are puffy and beginning to crack slightly. Cool cookies on a baking sheet for 10 minutes to prevent them from falling apart before transferring them to a cooling rack.