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The Whole Foods Kosher kitchen

Moroccan Chick Pea Sesame Cookies Recipe. Gluten-Free Friendly

Posted on 23rd of July, 2012 by Lévana

Moroccan Chick Pea Sesame Cookies

A favorite Sephardi Flavor marriage: Sesame and anise. These cookies are impossibly fragrant, crisp and delicious. They get their funky flavor and texture from the chick-pea flour, and are  a snap to adapt to Gluten-Free. 

Just to be clear: 2 cups chick pea flour, plus 2 cups any flour of your choice. Total 4 cups flour.

Yields about 4 dozen cookies

Moroccan Chick Pea Sesame Cookies

Ingredients:

2 cups flour, any flour including gluten-free

2 cups chick pea flour (health food stores)

1 cup natural margarine spread (health food stores), or butter if you don’t mind dairy

1 cup sugar

1 cup sesame seeds

¼ cup anise seeds

2 eggs

Good pinch salt

1 teaspoon baking soda
Instructions:
Preheat the oven to 350 degrees.
Mix all ingredients thoroughly until a smooth dough forms. Form little walnut-size balls and flatten them with your hands. Place on a foil-lined cookie sheet. Repeat with the remaining dough, placing flattened cookies 1 inch apart.
Bake about 25 minutes, or a couple minutes longer, until golden and crisp. Store at room temperature in air-tight cookie tins.

Photo via www.best-ever-cookie-collection.com

Filed under: Anise Recipes, Cookie Recipes, Gluten Free Recipes, Gluten-free Cookie Recipes, Gluten-Free Dessert Recipes, Pareve Recipes, Recipes, Sephardi Recipes, Sesame Recipes

6 Responses

  1. omar, on Said:

    This sounds great, i shall try it. Do you melt the margarine or use at room temperature?
    Chickpea flour can also be found in Indian stores along with sesame seeds and other goodies, all at reasonable prices.
    Best,

    Reply
    • Lévana, on Said:

      Omar the natural margarine spread is never completely solid, so no need to do anything to it. Yup, love to get all my flours in Indian stores, amazing variety.

  2. Leah, on Said:

    Levana, could coconut oil be a substitute for the margarine? And is there anything that could replace the sugar (1 cup, that’s quite a lot:-). I suppose coconut palm sugar would work, right?

    Reply
    • Lévana, on Said:

      Leah, as sugar goes, 1 cup of sugar to make 4 dozen-plus cookies is quite a decent amount. Compare that to more than double the amount in, say, chocolate chip cookies. Try to use natural solid sugars (I use evaporated cane juice and sucanat for everything). Coconut oil: Here I would say no, because I don’t want the fat to be liquid in this recipe, it will affect the texture adversely.

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