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About the Recipe: How about some gluten-free cookies that don’t require lots of butter or oil? These cookies use tahini, a ground sesame paste a product in Middle Eastern cuisine. It adds a creamy texture and light nutty flavor to the cookies. I added some white chocolate as well as some butterscotch chips. We loved the flavor combination.
Recipe Adapted from: The Acid Watcher Cookbook by Jonathan Aviv, MD
- Using a 2-teaspoon cookie scooper, generously filled, place balls on cookie sheets about 1-1/2 inches apart. Lightly flatten the tops of the balls.
- For a golden-brown cookie, lightly brush flatten cookie tops with sesame oil and sprinkle with sesame seeds.
- Bake on an upper oven rack for about 11-12 minutes or until the bottoms are golden. Remove from oven; cool before serving.
Yield: about 2 dozen cookies
pdf for Copy of Recipe – Tahini Sesame Cookies
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