(gluten + dairy-free) sesame coconut cookies

Yes, despite the many inquiries from family and friends, I do still exist, believe it or not. The first trimester has been whooping me, with college applications, auditions, art portfolios, and the regular course-work. But guess what... It's the week of Thanksgiving, which means, for me, I finally have

`A BREAK

I know--it's a miracle right? Any who, this break has given me the amazing gift of some free time. OF COURSE, if you're my college counselor or parents, this is for applications.

Luckily...... I've managed to sneak in some of my own personal desires (aside from of course writing essays) of art projects, visiting with friends, an abundance of coffee, and baking!

I wanted to make some cookies since it's around the holidays, but also just couldn't help but notice the sesame oil peeking out from the pantry. As always, I try to make my food dairy-free to avoid having to ingest yet another Lactaid, but I also wished to make it gluten-free, so a certain someone could eat it without discomfort. And after a little bit of experimenting, I think it worked out quite well.

(gluten + dairy-free) sesame coconut cookies

adapted from Food 52

ingredients:

 ¾ gluten-free flour (I used King Arthur's Multi-Purpose)

1 tsp baking soda

½ tsp baking powder

¾ tsp xanthan gum

¼ tsp salt

½ cup coconut oil

¼ grapeseed oil

¼ cup sesame oil

1 egg

1 cup raw turbinado sugar

1 tsp vanilla extract

¼ cup sesame seeds

1 cup flaked unsweetened coconut (I used this brand)

Extra sugar for sprinkling (optional)

 

Preheat oven to 375˚F. Whisk first five ingredients in a large bowl.

In a separate bowl, beat together all the oils and sugar (I suggest using a KitchenAid mixer if possible).  Then add the egg and vanilla extract.  Once thoroughly combined, add the flour mixture in additions.

When the wet and dry mixtures are fully incorporated add sesame seeds and coconut flakes and mix until evenly distributed within the dough.

Prep two baking sheets with parchment paper and grab whatever scooping implement you wish. I suggest using a (very) small ice cream scooper and setting about a two-tablespoon sized amount of dough on the sheet. Flatten out the dough a bit but don't make any thinner than about ⅓ inch (the cookies hold their shape pretty well). If desired, add a little more dough on top to create a "rounder" cookie. Sprinkle with extra sugar if desired.

Place sheets in the oven for 8-11 minutes, or until golden. Let cool.

 

These cookies came out even better than I anticipated. They're crumbly, yet crispy and fluffy at the same time. Honestly my mind is kind-of blown. They are definitely not too sweet, and if you like your sweets sweet, I encourage you to add another ¼-½ cups of sugar. 

Additionally, as you can see, I made three "kahuna" cookies aka huge because the dough produced many more cookies than anticipated. (The recipe said 10-12, while I got 21 smaller cookies IN ADDITION TO my three gigantors.) If you go for this as well, they do take a bit longer to cook (I'd say about 15-19 minutes.)

I'd expect a bit more from me over this coming week especially with the Thanksgiving festivities almost in action. Until next time, I wish you a delicious day.