Sesame cookies in coconut milk

One of the things which we already lack after returning to Ukraine from Turkey, except for the sunny one light and sea, these are Simit – Turkish bagels with sesame.

Sesame oil and any baked goods with sesame owe their characteristic aroma and rich nutty taste to a huge amount of organic compounds which are formed only during the procedure of toasting sesame. And mostly the temperature of sesame frying depends on which aromatic oils and in which amounts are released from the seeds. The most famous is 2-furylmethanethiol, which also plays an important role in aroma coffee, and a large amount is found in rose oil.

So today we decided to enjoy at least the aroma of coffee and sesame and baked SESAME COOKIES.

  • 160 g sesame (pre-soak it for an hour or two in cold water)
  • 190 g of regular or gluten-free flour
  • 70 g of crushed coconut sugar
  • 1-2 tsp. baking powder
  • 70 g melted organic coconut oil
  • 100 ml coconut milk
  • vanilla or any of your favorite ground spices
  1. Combine all the dry ingredients first, then add the wet ingredients. Mix everything thoroughly.
  2. Roll out the dough (not too thin) and use a cookie cutter to cut cookies of the shape you want.
  3. Grease the pan with coconut oil or use parchment or a silicone mat.
    Place the future sesame cookies on the pan and bake for 20 minutes at a temperature of 160-180°C.
  4. If desired, the cookies can be turned during baking for an even color.


Sesame cookies in coconut milk
Sesame cookies in coconut milk
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