yin yang sesame seed cookies (grain free, refined sugar free, scd diet)
these vanilla-flavoured almond flour cookies are uniquely covered in both black and white sesame seeds for a cool cookie effect (and still delicious).
Servings: 11 -12 cookies
Ingredients
- 2 cups almond flour
- 1 + 1/2 tsp pure vanilla extract
- 1 egg + 1 egg yolk
- 1/4 cup honey
- 2 tbsp coconut oil, melted
- 1/2 tsp baking soda
- 5 tbsp white sesame seeds
- 5 tbsp black sesame seeds
egg wash
- 1 egg white
- 1 tbsp water
- 1 tbsp honey
Instructions
- start by mixing your dry ingredients; the almond flour and baking soda in a large bowl.
- in a separate bowl, mix your wet ingredients. proceed to combine with dry, mix well and set aside.
- in two small, shallow plates place your black sesame seeds and white sesame seeds respectively.
- in another small, shallow bowl prepare your egg wash for the cookies. whisk the egg white, water and honey together until well combined.
- once the egg wash is prepared, you can begin making your cookies. you may want to either be right near the sink or prepare a bowl with water, as the sesame seeds can get messy, and you will need to dip your fingers to clean them in between colours/cookies. make a space for yourself with the baking tray, lined with parchment paper. if you do not work directly on the baking tray then it's good to place another piece of parchment paper atop a cutting board to avoid the cookies sticking to any surface.
- using 2 tbsp of batter per cookie, form a ball with the cookie dough and then flatten the cookie with the palm of your hand, creating a circular cookie. dip the cookie in the egg wash and remove any extra egg, or else simply use your fingers to coat the cookie lightly in the egg wash.
- in order to create the yin yang sesame seed effect, you'll begin with the back of the cookie - carefully dip half of the back of the cookie into the black sesame seeds, you may allow it to creep along the edges towards the front of the cookie, without fully covering the front of the cookie, as this is where we will create the yin yang effect. do the same with the white sesame seeds on the other half of the back of the cookie, again, dipping the cookie around its edges/side and slightly onto the top.
- now, your cookie should be half black, and half white on the back with the seeds from either colour creating a slight edge on the front, but not covering it completely. place the cookie flat on the parchment paper. from this point, you will be relying on your nimble fingers to create the 'S' curve of the yin yang and the appropriate colour circles on either side.
- your fingers will need to be cleaned multiple times through out this process (labour of love!!) in order to avoid mixing up the two colours of sesame seeds, so each time you switch colours, ensure you dip your fingers in water to get rid of any seeds.
- with clean hands, start by creating your white circle that would go in the corner of the black section of the yin yang, by allowing the white sesame seeds to stick to the tip of your index finger, and then quickly dotting your finger on the cookie to create a small circle. do the same for the black sesame seeds in the white section of the yin yang, placing a circle of black sesame seeds in the reverse corner of the white sesame seeds. once you have your circles, you can fill in any remaining seeds of either colour, creating an S-like curve in order to complete the yin yang shape to the best of your ability, and again, the most effective way to do this is simply with an index finger, dipping it in the seeds and then dotting it atop the cookie.
- place the cookie on your prepared baking tray, and repeat the process for the remaining batter.
- once all the cookies are ready, bake in a preheated oven at 350 for 12 minutes. remove from oven and allow to cool completely before moving.
- store in a glass container in the fridge or freezer.