Sesame Coconut Cookies Recipe
Can you ever have too many cookie recipes? We think not. And this Sesame Coconut Cookies recipe is so great. A little unusual with sesame in it, and a little tropical with the coconut, these cookies are like going on a culinary adventure from your kitchen. Whole-wheat and not overly sweet, we’re pretty smitten with them and think that Janis Jibrin, author of The Pescetarian Plan (which, ahem, Oprah.com just named as one of the four weight-loss books every motivated woman needs to read) and creator of this recipe is pretty brilliant for coming up with it — and super generous for letting us share it! Enjoy!
Credit: Kate Headley
Sesame Coconut Cookies Recipe
Author: The Pescetarian Plan
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 8
Here’s a cookie you can feel really good about: It’s whole-grain with very little sugar but still feels like a treat!
Ingredients
- 1⁄2 c whole-wheat flour
- 3 tbsp sugar
- 1⁄4 c coconut flakes
- 2 tbsp sesame seeds
- 1⁄8 tsp baking powder
- 1⁄8 tsp baking soda
- 2 tbsp extra-virgin olive oil
- 1 tbsp tahini
- Dash of salt
Instructions
- Combine the flour, sugar, coconut, sesame seeds, baking powder and baking soda. Mix in the oil, tahini, salt and 21⁄2 tablespoons of water. Combine thoroughly using your fingers.
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper. Divide the cookie batter into 8 parts. Wet your hands and roll each portion into a ball. Place cookies on the parchment paper and gently flatten with the palm of your hand.
- Bake until cookies are just starting to turn golden brown, approximately 12 minutes. Enjoy warm or room temperature.
Love that sesame flavor in a cookie? Try Karen’s recipe for a double-tahini cookie fix! —Jenn