guilt-free sesame, lemon and lavender cookies
My husband has a big sweet tooth. He tried to curb it, this summer while he was training for his triathlon. But why stop eating something if you can just make a healthier version?
He loves these cookies. And me, who didn't care about cookies, I swapped my usual piece of chocolate for them.
For a plate full of cookies:
Preheat the oven to 350 degrees F, or 180 C
Combine the dry ingredients in a bowl:
1.5 cup of gluten free flour ( use normal flour if you prefer)
a tea spoon of baking poweder
a pich of salt
and a handful of lemon peel confit
In another bowl mix the wet ingredients:
3/4 cup sesame pasta (tahini)
3/4 cup maple syrup
a pinch of vanilla powder
Combine the two, till your dough is formed.
With two spoons make little dough balls. Place them on 2 baking sheet with parchment paper. Wet your fingers and form them disks. You can use cookie molds, I like them just so, Grezzo we call this in Italy.
Sprinkle the cookies with dried lavender, and if you want a bit of salt.
How long you bake them depends on the size of the cookie, mine take 18 minutes. They are ready when they just start to firm up. They will get harder while they cool.
Sesame is an excellent source of manganese, copper, calcium, iron, magnesium, vitamin B1, zinc and fiber.
Lemon rind contains 5 a 10 times the vitamin C of lemon juice.
Adapted from It's all good by Gwyneth Paltrow and Julia Turshen.