|As you can see, I like them a little toasty|
I took these to her the last time we visited, as an example of a gluten free, dairy free, egg free, vegan, cookie that was really, really, good, and when she liked them I promised her the recipe.
Sorry it took so long Jen!
These are basically a short bread cookie w/ nuts and seeds added
Simple Sesame Cookies
2 cups softened butter or margarine*
1 1/2 cup sugar
3 cups flour *
1 cup sesame seeds
2 cups shredded coconut
1/2 sliced or chopped almonds
Cream butter (or margarine) until light
Add sugar gradually
Beat until fluffy
Add flour, mix
Stir in sesame seeds, coconut and almonds
Roll dough into logs*
Freeze until very firm
Slice into ~1/4" cookies
Lay on unreleased cookie sheet (will spread a little)
Bake at 300 degrees ( or 280 degrees for convection oven) for 25-30 minutes
Take off pan while still warm to cool on rack or paper towl
These will crisp on cooling, shouldn't be allowed to brown (unless you like it a little extra toasty)
Notes and Modifications
* flour can be all purpose wheat, whole wheat pastry, or gluten free
My favorite gluten free flour for 1:1 replacement is Better Batter Flour. It's nutritionally as bad as white flour but, for anything except yeast breads, it's hands down the best tasting best textured replacement. So long as it's not an every day thing, I think it's safe not to worry about the lack of nutrition and fiber.
* My favorite butter replacement for cookies is Earth Balance margarine
*I like to shape the rolls so that when you cut them they are rectangles, but this batch was made by Fire Lord, and anything I didn't have to make myself is perfect just the way it is.
I haven't tried switching out the nuts and seeds, but I think it might be interesting to try to make pecan sandies using this recipe as a base