Gluten-Free Sesame Crisp Recipe

Gluten-Free Sesame Crisp Cookie Recipe Image Teri Gruss
Gluten-Free Sesame Crisp Cookies. 2012 © Teri Lee Gruss
Ratings (7)
  • Total: 17 mins
  • Prep: 10 mins
  • Cook: 7 mins
  • Yield: 36 3-in cookies (36 servings)
Nutritional Guidelines (per serving)
53 Calories
2g Fat
7g Carbs
1g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sweet and crisp, gluten-free sesame cookies are not only delicious; they're an unusual gluten-free cookie recipe because very little flour and butter are called for in the recipe. Another plus, you don't have to add xanthan gum or guar gum when preparing this gluten-free cookie recipe.

Be sure to toast the sesame seeds for this recipe. Toasting adds the characteristic nutty flavor and aroma of sesame seeds.

And here's some more good news - sesame seeds are a nutritious addition to gluten-free diets. According to the USDA Standard Reference Database 24, sesame seeds are a good source of minerals, including calcium, magnesium, potassium, iron, copper, zinc and selenium and they're low in sodium. They are rich in fatty acids but contain no cholesterol. They are rich in vitamin B1 (thiamin) and fiber.

Considering that many gluten-free flours and starches are highly refined and not enriched with any vitamins or minerals, adding sesame seeds to cookies adds a nutritional boost!

This recipe was adapted to gluten-free diets from a recipe for "Charleston Benne Wafers," which appears in The Fannie Farmer Cookbook.


  • 1 tablespoon butter (softened)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1/2 cup toasted sesame seeds
  • 2 tablespoons light buckwheat flour (or sweet sorghum flour)
  • 2 tablespoons tapioca starch
  • 1/4 teaspoon salt

Steps to Make It

  1. Preheat oven to 350° F / 176° C

  2. Line 2 large baking sheets with parchment paper, silicone baking pads or lightly grease.

  3. Place softened butter, egg, and vanilla in a large mixing bowl. Whisk until thoroughly blended. Add sugar and whisk to blend.

  4. In a separate small bowl whisk buckwheat flour, tapioca starch and toasted sesame seeds together. Add the dry ingredients into wet ingredients. Stir until combined.

  5. Use a 1 teaspoon scoop or rounded teaspoon to drop cookie batter on baking sheets, at least two inches apart. The cookies will spread during baking.

  6. Bake in preheated oven for about 7 minutes or until the cookies are golden and flat.

  7. Let the cookies cool on the baking sheet for about 10 to 15 minutes before removing them with a spatula. If you try to remove them while they are still hot they will break apart. As they cool they will easily pop off the baking sheets.

Reminder: Avoid Gluten Cross-Contamination in the Kitchen /p>