Sesame-Rice Cookies
Submitted by DeAnnaJ Ryan
Gluten-free sesame rice cookies made with tahini, honey, rice flour, and almonds. Nutty, naturally sweetened, and tender with a delicate crumb that melts on the tongue.
YIELD
1 batchPREP
10 minCOOK
20 minREADY
35 minGluten-free baking doesn’t have to mean sad, crumbly substitutes. These cookies are built on tahini and rice flour, and they’re genuinely good on their own terms.
The tahini does the heavy lifting, bringing a rich sesame backbone that butter-based cookies can only dream about. Honey sweetens things naturally, almond extract adds a subtle perfume, and ground almonds or sunflower seeds give body and texture to the crumb.
They bake up tender with golden edges and a slightly sandy, melt-in-your-mouth quality that’s closer to a Middle Eastern shortbread than a standard American cookie. Keep them just barely golden and they’ll stay soft for days.
Kitchen Tips
- Stir your tahini well before measuring. The oil separates in the jar and you need it fully incorporated or the dough will be too dry.
- Almonds are the best nut choice here. Their mild, sweet flavor complements the sesame and almond extract beautifully. Sunflower seeds work too but shift the flavor earthier.
- Don’t overbake. Pull them when they’re barely golden at the edges. They firm up significantly as they cool and overbaking makes them dry and crumbly.
Ingredients
Directions
Cream tahini, honey, vanilla, and almond extract together, then mix in ground or chopped nuts.
Mix rice flour and baking powder.
Add to sesame mixture.
Form into balls and place on lightly oiled baking sheet.
Flatten slightly.
Bake at 350℉ (180℃). for 15 to 20 minutes or until barely golden.
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