Cook Time: 10-12 minutes
It’s that time of the year when thoughts of warm cookies dance through your head, and you’re overcome with the urge to nest, and BAKE. The advent of cold weather does that, along with the arrival of holidays galore. No matter what you’re cultural or spiritual persuasion, you are sure to be hosting or attending at least one celebration or party over this indulging season. Why not include some yummy cookies in the festivities? I’ve been making these for about 25 years. Yikes! That’s a long time. The recipe card is crinkled and stained. My friend Peggy shared the recipe when the girls, now 30, 26 and 24, were little. The recipe doesn’t make many, but that’s a good thing. Otherwise you’d be tempted to eat them all yourself!
Lemon Sesame Cookies
- 1 1/4 cup rolled oats
- 3/4 cup unbleached white flour
- 1/2 cup whole wheat flour
- 1/4 cup sesame seeds
- 1/2 tsp baking soda
- 1/4 tsp seasalt
- 1/2 cup maple syrup
- 1/2 cup corn oil or grapeseed oil ( you want a buttery oil)
- 1 tsp vanilla
- 1 tsp rice vinegar
- 1 tblsp grated lemon zest (the yellow part)
Place oats in a blender or food processor and grind into flour. Combine the oat flour with the other flours, seeds, baking soda and seasalt. Whip together maple syrup, corn oil, vanilla, rice vinegar, and lemon zest. Mix together wet and dry ingredients. Preheat oven to 375 degrees. Chill the dough in the refrigerator 10 minutes. Drop tablespoons of dough onto an oiled cookie sheet, flattening cookies slightly with your fingers (or the back of a spoon). Bake 10-12 minutes. Remove to a wire rack to cool.
Try not to eat them all!
*Image courtesy Flickr creative commons.