Crunchy Sesame Seed Cookies
Sesame seeds are not only flavorful, but they are also a great option for low carb baking. I have used ground sesame seeds to make keto bread, cake and cookies and they produce such incredible texture. This is an easy way to add sesame seeds into cookies for that wonderful aroma. And with the Chinese New Year coming, it would make a great addition for snacking.
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 350F or 180C.
3. Toast the sesame seeds in a frying pan over low heat without oil until golden brown. Set aside.
4. In a bowl, add all the dry ingredients (including the toasted sesame seeds) and mix until well combined.
5. Add the wet ingredients and mix until a dough is formed.
6. Use a cookie scoop or any measuring spoons to ensure that the cookies are of the same size. Roll the dough into a ball and place on a baking tray lined with parchment paper. Then flatten the dough as much as possible as this will make them crispier after baking. This recipe makes about 22 cookies at 20 g each.
7. Bake for 12 to 15 minutes or until golden brown.
8. Cool completely on a wire rack. The cookies will become crispier the longer they are cooled.
9. If you find that the cookies are not crispy enough, just pop them back into the oven and bake for a little while longer. You can do this even on the next day or so.
10. Store in an airtight container for up to a few weeks at room temperature.
11. The cookies can be refrigerated for up to a few weeks or frozen for up to 3 months.
[Total servings = 22 @ 20 g each]
NUTRITION INFO PER SERVING
Total carb = 2.7 g
Dietary fiber = 1.3 g
Net carb = 1.4 g
Calories = 99
Total fat = 9.1 g
Protein = 2.4 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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