Ingredients

Main Ingredients

170 grams (6 ounces) light sesame seeds
100 grams (3.5 ounces) cornmeal
1 ripe banana (100-110 grams or 3.5-4 ounces)
70 grams (2.5 ounces) melted coconut oil
40 grams (1.5 ounces) coconut or cane sugar
15-30 grams (0.5-1 ounce) almond milk
1 teaspoon baking powder
vanilla extract, to taste
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Instructions

Step 1

Prepare Sesame Seeds

In a *dry skillet*, lightly toast the sesame seeds until they turn a rich golden color. Be attentive and stir frequently to prevent burning.

Step 2

Mix the Ingredients

In a separate bowl, *mash the ripe banana*. Add the sugar, melted coconut oil, and cornmeal. Stir well until combined.

Incorporate the toasted sesame seeds into the mixture. Then, add a small amount of almond milk at a time, mixing until the dough comes together into a cohesive ball.

Step 3

Shape and Bake

Form the dough into cookies weighing about 40-50 grams (1.5-2 ounces) each. Place them on a baking sheet lined with parchment paper.

Bake in a preheated *oven at 180°C (350°F)* for 12-15 minutes, or until the cookies achieve a golden-brown color.

Step 4

Cool and Serve

Allow the cookies to cool completely on a wire rack before serving. Enjoy these *delightfully crunchy sesame cookies* as a tasty snack or a healthy dessert!

Servings

Serve these crispy sesame cookies warm with a scoop of vanilla ice cream for an indulgent dessert. 🍦 The warm, nutty flavors of the cookie paired with the cold, creamy texture of the ice cream create a delightful contrast.

For a simple yet sophisticated touch, enjoy them with a cup of Earl Grey tea. ☕ The subtle citrus notes in the tea enhance the cookie's sesame aroma, making for a soothing afternoon treat.

Make it a mix-and-match treat tray! 🎉 Pair these cookies with a selection of different cheeses and fresh fruit. The nutty flavor of the sesame complements a mild, creamy cheese perfectly.

Equipment

Variations

Gluten-Free Variation: 🌾 Use almond flour in place of cornmeal to transform this recipe into a delightful gluten-free treat. Almond flour blends perfectly, keeping the cookies crisp and flavorful.

Vegan Variation: 🌱 Replace the honey with maple syrup and ensure your chocolate chips are vegan-friendly. These simple swaps will create a cookie that is entirely plant-based yet equally delicious.

Faq

  • What can I use if I don't have almond milk?

    You can substitute with any plant-based milk such as soy or oat milk. Regular cow's milk works too if you're not following a vegan diet.

  • Do I need to chill the dough before baking?

    Chilling the dough isn't necessary for this recipe, but if your dough feels too soft, a short chill can make it easier to handle.

  • How do I toast sesame seeds properly?

    Toast sesame seeds in a dry skillet over medium heat, stirring frequently until they're golden and fragrant. It takes about 3-5 minutes, so keep an eye on them to prevent burning.

  • Can I add chocolate chips or nuts to the recipe?

    Yes, adding extras like chocolate chips or chopped nuts can enhance the flavors and add texture. Just stir them in after mixing the main ingredients.

  • Why are my cookies not crispy?

    If your cookies aren't crispy, they may need a little more baking time. Ensure they're baked until golden brown and allow them to cool on a wire rack fully.

  • Can I double the recipe for a larger batch?

    Absolutely, you can double the recipe. Just ensure you have enough baking sheets and oven space to bake them in batches if needed.

Nutrition facts

Crunchy Sesame Cookies with Coconut Oil
Recipe Yield:8 cookies
Calories:Approximately 120-150 calories per cookie
Calories (Min - Max):120 - 150
Total Fat:8g
Saturated Fat:5g
Protein:3g
Total Carbohydrate:12g
Total Sugars:4g