From my favorite cookie cookbook (Big, Soft, Chewy Cookies by Jill Van Cleave), I altered the recipe for Southern Sesame Seed Cookies to make it healthier and to be able to use ingredients I had readily available at home.
1/2 cup sesame seeds (substituted toasted flax seeds – available at Trader Joe’s)
6 Tbsp (3/4 stick) unsalted butter, at room temperature
3/4 cup packed dark brown sugar (cut this to 1/2 cup)
1 large egg
1/2 tsp vanilla extract
3/4 cup all-purpose flour (used whole wheat flour)
1/8 tsp baking powder
1/8 tsp salt
1. Heat oven to 350 F
2. If using sesame seeds toast them in dry skillet over medium-low heat, stirring until golden brown, about 5 minutes, set aside to cool.
3. In mixing bowl, cream butter and brown sugar until smooth. Add egg and vanilla and blend.
4. In separate bowl, mix flour, toasted sesame seeds (or readily available toasted flax seeds), baking powder, and salt. Add to creamed mixture.
5. Scoop 1 rounded tablespoon of dough and drop onto lightly greased or nonstick cookie sheets, spacing 2 inches apart.
6. Bake until cookies are browned on the edges and feel firm to the touch, about 10 minutes (mine took about 15-20 minutes to reach this stage). Using a spatula, transfer cookies to a rack and let cool.
Makes about 20 cookies.
Store cookies in an airtight jar or tin at room temperature for up to three days.
Instead of being a chewy cookie, mine turned out more like “crisps”. They did have some “chew” to them, probably due to the brown sugar but I liked the crispy edges and the flavor of the toasted flax seeds. I haven’t done a blood glucose test after eating these yet since I’ve only allowed myself to munch on a crumb or two as a snack but the sugar and flour split between 20 cookies seems a small amount.