Hello hello! Long time no blog.
It feels so strange to finally been blogging after having a 2 week absence but life’s been busy lately and I’m just starting to get used to my new schedule. I feel like I said that the last time I blogged but the teaching life is constantly changing and no day is the same!
I’ve recently become gluten-free due to sensitivities and I’ve been really trying to explore gluten free options. I recently began experimenting with rice flour and ended up creating these chewy black sesame cookies.
If you have any tips and tricks on baking gluten free I would love to hear about it in the comments below!
- ⅔ cup rice flour
- 2 tablespoons ground black sesame
- 1½ tablespoons sesame seeds
- 1 tablespoon cornstarch
- 3 tablespoons honey
- 1 teaspoon vanilla
- 2 tablespoons water
- Combine the rice flour, ground black sesame powder, sesame seeds, honey, cornstarch and vanilla in a large bowl.
- Add in the water. If a dough doesn't come together, add more by the teaspoon.
- Spoon cookie batter onto a lined baking sheet by the tablespoon
- Bake at 325F for 13 - 18 minutes until golden brown.
- Allow cookies to cool before removing so that they set.
This post was created for What’s cooking Wednesday, a weekly foodie link-up party. Please feel free to come join the fun, I promise you won’t regret it!