Description
Delicious almond flour cookies that are crispy on the edges and chewy in the middle.
Ingredients
Scale
- 1 cup almond flour (super fine)
- 2 1/2 tablespoons black sesame seeds (toasted)
- 2 tablespoons packed light brown sugar
- 1/4 teaspoon baking powder
- 1 pinch salt
- 2 tablespoons water
- 1 1/2 tablespoons melted coconut oil (not hot)
Instructions
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Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
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Add almond flour, toasted sesame seeds, brown sugar, baking powder and salt into a medium bowl and whisk to combine, breaking any lumps in the brown sugar.
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Add the water and coconut oil, then mix with a rubber spatula until fully combined and a soft, cohesive dough forms.
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Divide the dough into 1-tablespoon portions, gently roll each into a ball, then lightly flatten. Place them on the prepared baking sheet, spacing them about 1 inch apart.
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Bake for 15 to 20 minutes, or until the edges look golden in color. Place baking sheet on a wire rack and cool completely.
Notes
- Freshly baked cookies have crisp edges with a chewy middle.
- The crispness tends to fade away after the first day and becomes soft and chewy, but it is just as tasty.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg