Recipe

Gluten-free Sesame Cookies Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 6 months, 4 weeks ago this is has a semi-crunchy outer layer, and an overall slightly chewy texture... this is a new recipe for me... the recipe and photo are courtesy of Gluten Free recipes Prep:25m Cook:15m Servings:0	Peetabear
	gluten free sesame cookie

Does this look good? Yeah! / Nope

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Ingredients

½ Cup white rice flour

1/3 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

1/3 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

To roll Cookies in:

Approximately 1/3 Cup Sesame Seeds

Approximately 1/3 Cup Unsweetened Medium Shredded Coconut

Directions

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 and low and 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 rap 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 1/3 cup sesame seeds and 1/3 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.

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

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