Description
Freshly baked cookies have crisp edges with chewy middle. The crispness tends to fade away after the first day and becomes soft and chewy, but it is just as tasty.
Ingredients
Scale
- 1 cup almond flour (super fine)
- 2 1/2 tablespoons black sesame seeds (toasted)
- 2 tablespoons packed light brown sugar
- 1/4 teaspoon baking powder
- 1 pinch salt
- 2 tablespoons water
- 1 1/2 tablespoons melted coconut oil (not hot)
Instructions
- Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Add almond flour, toasted sesame seeds, brown sugar, baking powder and salt into a medium bowl and whisk to combine, breaking any lumps in the brown sugar.
- Add the water and coconut oil, then mix with a rubber spatula until fully combined and a soft, cohesive dough forms.
- Divide the dough into 1-tablespoon portions, gently roll each into a ball, then lightly flatten. Place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 15 to 20 minutes, or until the edges look golden in color. Place baking sheet on a wire rack and cool completely.
Notes
- Refer to notes on how to toast black sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 3g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg