These cookies were a big hit, soft and chewy on the inside but a nice crisp outer. They make the perfect ice cream cookie sandwich, and have a lovely caramel flavour. Some of you on my Instagram account wanted to know the recipe so here you are.
This will make about 10 large cookies.
Preheat the oven to 150 ( moderate oven )
Mix in one bowl
1/2 cup of gluten-free oat flour
1/2 cup of chick pea flour (gram flour)
1/2 cup of coconut sugar
1 teaspoon of baking powder
2 tablespoons of White roasted ground sesame (suri goma shiro)
If you are in Japan you maybe able to get this ground almond and sesame blend which is also a nice alternative.
Mix in a separate bowl
1/4 cup of maple syrup
1/3 cup of melted coconut butter
1 teaspoon of vanilla essence
2 tablespoons of sesame paste or tahini
1 tablespoon of water
Mix the wet ingredients into the dry and form a dough
Make balls from the dough and place on a baking sheet lined with parchment paper. When you have used all the dough flatten them out with you hands and then if you like make a pattern with a fork.
Sprinkle with some toasted sesames and place in the oven for 15-20 minutes.
Take out the oven and leave to harden and cool.