Saturday, January 22, 2011

Almond Flour Sesame Cookies


In my house we are almost gluten free and going kind of grain free too. But you will continue to see recipes with gluten and grain, because I have atleast a hundred sitting in my drafts. After going Gluten free, the first step one would look for is Gluten free flours like bean flours, I did try them and will also post it soon. But personally I didn't like the taste of bean flours. So when going through the other options, I landed in Elana's Gluten Free Sesame Cookies . This was my first try using Almond flour few months back and we all just loved it.  I bake all different kind of cookies now with Almond flour and with my own combinations and own recipes and will post them soon.

But getting on to this easy and delicious recipe, except for few variations given below I pretty much sticked on to the original recipe. I don't use Agave Nectar and substituted it with Maple syrup and added Almond butter instead of Tahini and used Ghee(clarified butter - with is casein free) instead of grape seed oil.

Preparation Time - 10 Minutes

Cooking Time - 10 Minutes

Serves - (Makes around 12-15 Cookies depending on the size)


Almond Flour - 1 1/4 Cup

Salt - 1/4 Tsp

Baking Soda - 1/2 Tsp

Maple Syrup - 1/4 Cup

Almond Butter - 1/3 Cup

Clarified Butter - 1 Tablespoon

Vanilla extract - 1 Tsp

Sesame seeds - 1/4 Cup

1.In a large bowl, combine almond flour, salt and baking soda

2. In another bowl blend Maple syrup, Ghee, vanilla extract and Almond Butter to a smooth paste.

3.Combine the dry ingredients with the wet ingredients.

4. Preheat Oven to 350 degrees Fahrenhiet.

5. Roll the dough into 1 inch balls and roll in the sesame seeds

6. Place on a parchment lined baking sheet and flatten and bake for 8-10 minutes until they become light brown.

7.Cool and store in a airtight container. Keeps good at room temperature for atleast a week.


Event Participation

This entry goes to Sugar High Friday # 73 - Grain free baking an event started by Domestic Goddess.


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