Here’s a wonderful crispy sesame cookie recipe that’s dairy-free and gluten-free. These cookies are delicious and very easy to make.
If you want to make the recipe paleo-friendly, you can use coconut flour instead of rice flour. However, this will change the texture of the cookies. They’ll be more cakey, but delicious regardless. I’m sure that if you like sesame seeds, you’ll love both versions.
For my cookies, I decided to use both white and black sesame seeds. However, you can use any kind of sesame seeds you like.
This isn’t an authentic Chinese recipe, but I think that these cookies can be a lovely way to celebrate the Lunar New Year.
- 1 large egg
- ¼ cup tahini
- 2-3 tablespoons honey (or another sweetener of your choice)
- 3 tablespoons rice flour
- ¼ cup sesame seeds
- A pinch of baking soda
- Vanilla extract – optional
- Preheat your oven to 175°C (350°F).
- Mix the egg with honey, tahini and vanilla extract.
- Add the flour and a pinch of baking soda. Then mix again until you have a homogenous mixture.
- Add the sesame seeds and mix once again.
- Pour spoonfuls of the mixture onto a tray covered with baking paper leaving enough space between them. The mixture can be a little sticky and tricky to work with, but using a silicone spatula can help a lot.
- Optionally, decorate with more seeds.
- Bake for about 12 minutes or until golden brown. Keep an eye on the cookies, because they are quite thin and may burn.
- Let the cookies cool down completely before you remove them from the paper. Otherwise, they may still be stuck to the paper, and you’ll ruin them.
If you like the recipe, share it with your friends and if you try making these delicious sesame cookies, please let me know how they turned out for you!
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2 thoughts on “Crispy Sesame Cookies With Rice Flour”
Thank you so much, Phil! =)
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