BLACK SESAME SEED PEANUT BUTTER COOKIES
Make and share this Black Sesame Seed Peanut Butter Cookies recipe from Food.com.
Provided by hipbonez
Categories Dessert
Time 35m
Yield 48 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350 with racks in lower and upper thirds.
- Beat together peanut butter and sugar in a medium bowl with an electric mixer until combined well, about 2 minutes. Beat in egg and baking soda.
- Place sesame seeds in a shallow bowl. Roll level teaspoons of dough into balls, then roll in seeds to coat. Arrange balls about 1 inch apart on 2 ungreased baking sheets.
- Bake cookies, switching position of sheets halfway through, until puffed and cracked, about 10 minutes. Cool on baking sheets 2 minutes, then transfer to racks to cool.
Nutrition Facts : Calories 50.6, Fat 3.3, SaturatedFat 0.7, Cholesterol 3.9, Sodium 52.5, Carbohydrate 4.4, Fiber 0.4, Sugar 3.6, Protein 1.6
BLACK SESAME SEED COOKIES
These cookies are highly addictive and fun! AND you can enjoy them without the guilt! The cookies have a crispy/crumbly texture on the outside and a softer texture on the inside. YUM!
Provided by IV45082
Categories Drop Cookies
Time 25m
Yield 20 cookies, 5 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Put black sesame seeds and sugar in a food processor and process until the mixture looks like a black paste.
- Add egg white and vanilla extract and mix.
- Put the mixture in a plastic zip-lock baggie, cut off a tip of the bag; or put in a pastry bag.
- Swirl the mixture out on an ungreased cookie sheet. I like making my cookies 1.5 x 1.5 inches so there are enough swirls, they look snail/turd like. They don't spread so having about an inch apart from the cookies will be fine.
- Bake for 11-15 minutes. If you like your cookies softer, leave them in for 11 minutes. Longer will be crispier.
Nutrition Facts : Calories 211.7, Fat 14.6, SaturatedFat 2, Sodium 14.3, Carbohydrate 17, Fiber 3.5, Sugar 10.2, Protein 5.9
NUTTY PEANUT BUTTER & TAHINI (SESAME SEED) SOFT COOKIES
A warm, deep taste that really envelops the mouth, with two different levels of nutty flavour. A heavenly experience! I suggest using quality -crunchy- peanut butter (where the ingredients = 100% roasted peanuts ONLY). One bowl recipe.
Provided by gym tonic
Categories Dessert
Time 13m
Yield 30-36 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350F/175C & grease an oven tray.
- In a large bowl mix sugars together.
- Add remaining ingredients. NOTE: Do not pour tahini straight from container. Scoop from bottom as mixture separates & you don't want just the oil! If you buy a particularly runny tahini, use 1/4 cup tahini, 3/4 cup peanut butter.
- Mix ingredients til well combined. If mixture is too sticky/runny add some flour/gluten-free flour to the mix.
- Spoon 1 1/2 teaspoons of the mixture onto the greased baking tray. TIP: they will spread out while baking so don't crowd tray. You may need to do two batches.
- With a fork, make a slight indent to flatten cookies.
- Bake for 8 minutes for soft cookies, >10 (til browned) for crisper cookies.
- Let cool for 10-15 before touching otherwise they will crumble.
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