These Toasted Sesame Honey Chocolate Chip Cookies are simply exceptional! The toasted sesame, honey, chocolate and almond extract blend delightfully together. They are gluten and egg-free.
A couple of weeks ago our friends Beto, Jill and the kids rented a condo right on the beach with the most amazing view of the ocean less than five minutes away from us. I decided to do one final test of these cookies for the blog because I would get an opportunity to share them with others and get some feedback. I brought the cookies to the condo and a friend of Jill’s who is a pastry chef was blown away at how good they were. She practically fell off her chair when I told her that they were gluten, egg and refined sugar-free. Needless to say, I was so stoked. She couldn’t get over the fact that they were gluten-free. She said that every gluten-free cookie she has tried before was absolutely horrible. That was the confirmation that I needed.
The challenge of gluten-free baking is finding the correct balance of multiple types of flour. It’s a pursuit for the desired texture and flavor. Egg-free adds a whole other level to the challenge. It is really fun once you familiarize yourself with how each type of flour works. Gluten-free baking can be even more creative than regular baking.
Toasted Sesame Honey Chocolate Chip Cookies - CaliZona
Ingredients
- 3/4 Cup Teff Flour
- 3/4 Cup Oat Flour
- 1/2 Cup Millet Flour
- 1/2 Cup White Rice Flour
- 2 Tablespoons Ground Chia Seeds
- 1 Teaspoon Sea Salt
- 1/4 Teaspoon Baking Soda
- 1/4 Cup Toasted Sesame Oil
- 1/2 Cup Butter 1 Stick - salted - softened
- 3/4 Cup + 2 Tablespoons Coconut Sugar
- 1/4 Cup + 2 Tablespoons Honey
- 1 Teaspoon Almond Extract
- 1/2 Cup or 110 5 per cookie 85% Cocao Chocolate Chips or 100% Cocao
- Sprinkle Black Sesame Seeds on top
Instructions
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Preheat oven to 350 degrees and line a baking sheet with parchment paper.
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In a medium bowl, add all the flours, ground chia seeds, baking soda and salt. Whisk together well.
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In the bowl of a food processor, add the butter, toasted sesame oil, honey, coconut sugar and almond extract.
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Turn on the processor, until smooth.
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Add the dry ingredients and pulse a few times and then turn on until it forms a ball. Scrape the bottom and sides.
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Using a one-ounce cookie scooper, place 5 chocolate chips in the bottom of the scoop and fill with cookie dough. Level it flat then release the scoop onto the parchment.
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Press the ball lightly onto black sesame seeds then place onto the parchment-lined baking sheet.
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Bake for 13 minutes on the middle rack.
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When finished baking, place the baking sheet on a wire rack and let cool completely.
