Posted by Eliza Larson
on May 13, 2015
Yes, we are a lactation granola bar company, and Yes we also know how to make one helluva cookie. This is not your average internet lactation cookie. We took inspiration from a traditional post-partum superfood in Asia, the black sesame seed, and yummified it. We also added sliced almonds and oat flour to give it an extra lactation kick.
The result: little bite-sized numbers that I just love to enjoy after dinner with- don't judge me- a cold glass of chocolate milk. Similar to a shortbread or pecan sandie, these are not super sweet, so I think they pair nicely with an indulgent drink. Another one that comes to mind is a caramel latte. Mmmm. We were going to take more pics of these bad boys because they were so darn pretty, but the honest truth is we ate them too fast. #sorrynotsorry
I think you'll find the flours in the recipe are pretty forgiving. The original recipe calls for whole wheat flour; I had whole wheat pastry flour on hand, and it worked just fine. I bet using entirely AP flour would work too. I've also seen people using soy sauce in place of salt in sesame cookies for an added depth of flavor. If you are feeling adventurous, let us know how it goes!
Yield: 2-3 dozen, depending on size of cookies
Adapted from: 101 Cookbooks, Toasted Almond Sables
Ingredients:
1/2 cup all purpose flour
1/4 cup whole wheat pastry flour
1/4 cup oat flour
1/4 c unsalted butter (1 stick)
1/4 white sugar
1/4 tsp salt (or 1/2 tsp soy sauce)
1/4 sliced almonds
1/2 cup black sesame seeds
Directions:
1. Combine flours in a small bowl.
2. Cream butter, sugar and salt in medium bowl.
3. Stir in sliced almonds.
4. Shape dough into disk, cover, and refrigerate 4 hours or up to 1 day.
5. Roll balls of dough, about 1 tsp each, and coat generously in black sesame seeds.
6. Bake at 350 degrees for 12-15 minutes until golden brown on bottom.
Hide from rest of family.
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1 comment
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