Thursday, December 15, 2016

Sesame Honey Cookies

I joined a new cooking club called Improv Cooking Challenge a couple of months ago.  This is hosted by Nicole Little of Cookaholic Wife and we post our recipe on the third Thursday every month.
Sesame Honey Cookies

Every month we're challenged to use two ingredients to make a recipe from.  
This month it's Cinnamon and Honey.
I really had no idea just how or what I was going to make using those ingredients.

As is my wont, when I can't sleep I play with ingredients from my pantry (in my mind) and try to think of new combo's and ways of using them.
I had a bit of a quandry.  sigh.

A couple of months ago I got some Simply Sesame spreads as part of a blogger promotion to make, post recipes about and enter into a contest.

I started thinking about the 3 ingredient Peanut Butter Cookies and wondered if maybe I couldn't do something similar.   So I played with the ingredients.
And then...
I decided to combine this month's Improv Cooking Challenge with the Simply Sesame Spread.

I got this one.
Sesame Honey Cookies

Sesame Honey Cookies

Sesame Honey Cookies

Not only did I get to use the Simply Sesame Spread in a recipe for the contest, I also used the Cinnamon and Honey Challenge.
Sesame Honey Cookies

Did I mention they're gluten free as well?
And I've got some more spread in the fridge to play with later on.

yield: 12 Cookiesprint recipe

Sesame Honey Cookies

prep time: 10 MINScook time: 10 MINStotal time: 20 mins
These little Sesame Honey Cookies are gluten free, and perfect for dunking in a nice cup of tea for an afternoon snack.


  • 1/2 cup Simply Sesame Spread
  • 1/2 cup Honey
  • 1 egg
  • 1/2-3/4 cup Coconut Flour (depending on how thick you want the cookies)
  • 1 tsp. Cinnamon
  • 1/2 tsp. Vanilla Extract
  • 1 cup Sesame Seeds
  • 1/2 tsp. Baking Powder
  • Opt. 1/4 cup flaked coconut


  1. Combine the Simply Sesame Spread with the egg, honey, cinnamon, vanilla extract baking powder and coconut flour. Drop by the spoonful into the Sesame Seeds, roll them around to coat. Then flatten them a little and place on greased or parchment paper covered cookie sheet and bake at 375 for about 10 minutes or until browned and cooked through. Remove to a baking rack to cool. You can also add some flaked coconut to the batter for more of a coconut taste.
  2. This makes a very stiff batter, and you may want to cut the coconut flour back a little.
Created using The Recipes Generator

The first month the challenge was Carrots and Curry, and I made some Curried Carrot Hummus.  Which was super good.  Rather pleased with myself on that one.
The next month the challenge was Caramel and Nuts, and I came up with a WINNER on that one as well.
At least in my mind.  I made Caramel Apple Slices.

I can't wait to see what everyone else made this month. 

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


I love to hear from my readers, so please feel free to drop me a note, let me know if you like something I made, it makes my day.