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Gluten-free, low-fat sesame cookies

February 6, 2015

Lots of healthy cookies. Who wouldn’t want that? Following my baking kick from a couple weeks ago on gluten-free low-fat orange cookies, I modified the recipe to incorporate different flavors that would also work well with the coconut flour. This week I am featuring an Asian flavor-inspired healthy cookies by using sesame.

Sesame is quite prominant in Chinese desserts. There are many dessert soups and pastries and I’ve noticed this flavor gaining momentum in the exotic dessert menus at restaurants and dessert parlors. My reasoning was, why not make a cookie?

Ground sesame

I used ground sesame that one can typically find in an Asian store as many traditional Chinese desserts and breakfasts use these bags of caloric deliciousness. I’d much rather use these bags of ground sesame as the pieces are more finely ground, similar to flour, than what one could achieve at home with even mortar and pestle. The only drawback is that the seed oils can sit for a long time and spoil. However, I’ve always used up these bags fast enough so that they never tasted stale.

Sesame cookies

These cookies aren’t too sweet, but I think they are pretty darn delicious due to the sesame flavor. The sesame taste is still prevalent in the cookie despite the tendency of coconut to be overbearing in a recipe, which is a nice win for another coconut flour recipe.

1 large banana, about 8 inches
1.5 Tbsp maple syrup or equivalent in sweetener
1/2 tsp vanilla extract
5 Tablespoons coconut flour
3 Tablespoons ground sesame seeds
1/2 tsp baking powder
pinch salt
1/2 cup milk (can be substituted with almond or coconut milk)
butter or oil, to prevent sticking

(1) Preheat oven to 350 degrees F.
(2) Mash the banana and mix with the maple syrup and vanilla extract.
(3) Sift together coconut flour, ground sesame seeds, baking powder, and salt, and add the dry mixture to the wet mixture.
(4) Add the milk. Mix well to incorporate.
(5) Butter a flat cookie sheet. Spoon the batter onto the sheet and flatten into 1 1/2″ rounds. These will not change shape in the oven.
(6) Bake in the oven for about 10-12 minutes, until the outside of the cookies are barely browned.
(7) Cool 5-10 minutes before consuming. The longer the sit, the better it tastes.


Dai Dai


From → Recipes

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