• Michelle

Savoury Sesame Nut Cookies


Cookies! Yes, yes I know the Cookie House website needs more Cookies! Well here is a really yummy one for you. This is a savoury cookie, which gave me a good laugh as Jon (first born Cookie House tadpole), tried one and made the most peculiar face, rolling it around and around in his mouth, trying to figure out what was in it and perhaps, what was, um, maybe, like, missing Mum???? I told him that it was a savoury cookie, not a sweet, whereupon he declared them delicious and helped himself to three more!

That chat we had yesterday about calcium inspired these, and I am so proud to say that there is nothing in here that is bad for you, unless you have a nut or egg allergy, in which case, this is not the recipe for you! And they are just very, very delicious, and would make a great Xmas gift for those people out there who love to get homemade goodies but do not have a sweet tooth!


Ingredients


100g sesame seeds

30g pistachio

70g almond meal

4 g salt

20g tapioca starch

2 g dried chives

65g chunky peanut butter

2 egg whites


Preheat the oven to 160 degrees fan forced.

Toast the sesame seeds until lightly golden and then, whilst still warm, pop with the pistachios into a food processor or grinder, I used my NutriBullet, and pulverise until they form a clumpy powder, combine in a small bowl with the almond meal, salt, tapioca and chives.

Beat together the egg whites and peanut butter, don’t worry if they refuse to combine, they really don’t like each other, just keep at them until you have a lumpy slurry, then tip into the dry mix and give it all a really good bash about until you have a firm, well combined dough.


Lovely. Now pick up a heaped teaspoon full and roll it between your palms to form a ball, then flatten that ball into a disk, if the edges try to fray just give them a bit of reshaping, and then onto a lined baking tray. You should get fourteen of these, pop into your preheated oven and cook for 25-30 minutes or until they are golden.


Allow them to sit on their tray for ten minutes just to stabilise, then onto a rack to cool fully before they go into an airtight container. Again, I will have to get back to you regarding shelf life, I would imagine these will keep quite well, but I might have to make another batch and hide them to test them as they are so yummy they are almost all gone!


Some more of that boring nutrition talk coming, so if you are just after the recipe, you can go now, hope you enjoy them!

I am particularly proud of this recipe. Every ingredient except for the salt (yes, I know, we rarely use salt in the Cookie House, but these do need it), contributes calcium to the tally. All up this batch of cookies tips the scales at just over 1100 milligrams of calcium! Divided by 14 cookies, that is almost 80 milligrams per cookie, or 8% of the Recommended Daily Intake of calcium. 8% may not sound like much, but for those of us who will not, or cannot eat dairy, these cookies could be an important daily calcium source for us.

I am thinking actually that these would also be nice as a sweet cookie with some chocolate chunks through it. Hmmm....

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