Simple Sesame Cookies

As you can see, I like them a little toasty

I'm putting this recipe up here for my friend, Jen.
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

Flourless Chocolate Cake

Sometimes I just need a chocolate cake.  Especially if it's my birthday.

Since going gluten free I've discovered a flour I like (Better Batter) and I can make just about any regular recipe using that flour.

But, when you want a really rich decadent chocolate cake, a flourless chocolate cake can't be beat. 
So, here's a recipe I've been using for a couple of years, taken from the internet, but tweaked until it's just right for me.

Flourless Chocolate Cake
Put in a microwave-safe bowl and microwave 20-30 seconds at a time, stirring each time until it's smooth and creamy:

2/3 cup semi-sweet chocolate chips
1/2 cup butter (or coconut oil if you're dairy free)


Meanwhile beat 3 eggs (sorry, this just can't be made egg free)
 beat into the eggs:
3/4 cup white sugar
1 teaspoon vanilla
1/2 cup cocoa powder

Mix chocolate/butter mixture into egg mixture.


Line bottom of a small spring form pan, or small cake pan (~8" or less) with parchment paper
Pour cake batter into lined pan and bake at 350 degrees for 25-30 minutes.

Let cool, use dull blade to detach edges of cake and pop it out of the pan.


 Notes and Modifications:

If I'm feelling a little guilty about all this decadence I sometimes mix in 1-3 tablespoons flax seed, doesn't change the taste, just adds a bit of texture

A double boiler can be used if you don't have a microwave

This is lovely as is, but you if you want a fancier cake or an even bigger indulgence, you can put chocolate ganache  on top.

Chocolate Ganache

1/2 cup semi-sweet chocolate chips
1/4 cup butter (or coconut oil, or cream)
adjust fat/cream to get texture you want
(optional 1/2 teaspoon vanilla, rum, or other flavor)

Put in microwave-safe bowl, heat in microwave 20-30 seconds at a time, stirring after each time until smooth.  Pour on top of cooled cake, smooth, put in fridge so ganache firms up.  Serve at room temperature