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Gluten Free sesame cookie |
1/2 cup safflower oil
2/3 cup brown rice syrup
1/3 cup maple syrup
1/2 cup gluten free flour ( Red Mill)
1/2 cup mixed black and white sesame seeds
1 teaspoon kuzu
1/4 teaspoon sea salt
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In a medium bowl, combine the safflower oil, rice syrup, and maple syrup. Whisk until blended. In a small bowl, stir together the flour, sesame seeds, kuzu and sea salt. Pour the wet mixture into the dry mixture and stir until well combined. Drop half teaspoonfuls of mixture 3 inches apart on the parchment sheet. Bake for 6 minutes. Rotate the sheet and bake for 7 minutes, or until golden brown. Allow to cool on the sheet. The cookies will firm as they cool. If they seem soft after cooling, bake again for 3 minutes. Store in a sealed container for up to two weeks. |
