I’ve always loved sesame candy, so I wanted to create a cookie that featured sesame seeds as a predominant ingredient. These crunchy cookies are packed with sesame seeds, enhanced by the flavors of orange, hazelnuts, cinnamon, and ginger, and adorned by a hazelnut in their center. These cookies aren’t too sweet, and sesame seeds are a good source of many minerals and fiber, so they are a relatively healthy choice. If you’re serving a Mediterranean meal, like Three-Color Hummus (page 106) and Baked Falafel Pitas (page 146), this would be a perfect dessert. —MYRA
Makes 30 cookies
2 tbsp ground flaxseed
1/4 cup/60 ml very hot water (about 180°F/82°C)
1 cup/200 g packed light brown sugar
1/2 cup/120 ml melted coconut oil (see page 215)
1/4 cup/60 ml pure maple syrup
1 orange, zested
11/2 cups/210 g whole-wheat pastry flour
1 cup/140 g sesame seeds
3/4 cup/105 g hazelnuts, skins removed (see page 111), 30 whole reserved, the rest chopped medium fine
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground ginger
Position a rack in the middle of the oven and preheat it to 325°F/165°C/gas 3. Lightly grease two baking sheets and set aside.
In a large mixing bowl, combine the flaxseed with the hot water. Allow to sit for 5 to 10 minutes until it thickens (this is our egg substitute). Whisk briefly, then whisk in the sugar, oil, syrup, and zest.
In a medium bowl, whisk together the flour, sesame seeds, chopped hazelnuts, baking powder, cinnamon, salt, and ginger. Stir the dry ingredients into the wet ingredients until just combined.
Using a tablespoon, scoop out 30 heaping tablespoons of cookie dough. Roll the dough into balls, then arrange fifteen on each baking sheet, spacing them about 1 in/2.5 cm apart. You should have three rows of five cookies on both sheets. Press down on each ball until the cookie is about 1/3 in/8 mm thick. Place a whole hazelnut in the middle and press down so it’s snug.
Bake until the cookies are golden brown, 10 to 15 minutes. Transfer the baking sheets to a wire rack and let the cookies cool for a few minutes before transferring directly to the rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 2 weeks.
1 COOKIE: CALORIES: 140 | FAT: 8G | CARBS: 15G | PROTEIN: 2G | SODIUM: 25MG