These cookies are crunchy when cool and quite a satisfying sweet treat, like candy!

Ingredients:

  • 1 tablespoon butter (softened)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1/2 cup toasted sesame seeds
  • 2 tablespoons buckwheat flour (use coffee grinder and grind 1 1/2 T Kasha)
  • 2 tablespoons tapioca starch
  • 1/4 teaspoon salt

Here’s How:

  1. Preheat oven to 350.
  2. Line 2 cookie sheets with parchment paper.
  3. Toast sesame seeds in a skillet until golden brown and set aside to cool.
  4. Allow butter to soften at room temperature and set aside.
  5. Place butter, egg and vanilla in a mixing bowl and use electric mixer or a whisk and blend until creamy.
  6. Add sugar and blend.
  7. In a small bowl, whisk together the buckwheat flour, tapioca, salt and sesame seeds.
  8. Add the dry ingredients to the wet and chill for at least 30 minutes.
  9. Place small, rounded teaspoonfuls of batter on parchment, at least 2″ apart as the cookies spread out.
  10. Bake for 7 minutes and allow to cool completely before removing from the sheet.