Middle Eastern · Dessert
Sesame Ring Cookies
A Middle Eastern-leaning sesame ring cookie rebuilt around whey protein isolate and tahini instead of butter and refined flour, keeping the nutty, toasted sesame character of the classic while nearly doubling the protein load per serving.
$1
12 minsPrep
12 minsCook
29 minsTotal
EasyLevel
Nutrition per serving
194Calories
15.6gProtein
9.2gFat
13.8gCarbs
4.6gSugar
2.5gFiber
375mgSodium
2mgChol
1.4gSat Fat
137mgPotassium
169mgCalcium
1.8mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Belgian Witbier
local
Egyptian Hibiscus Tea (Karkade)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and line a baking sheet with parchment.
2
In a bowl, whisk the tahini, honey, egg white and vanilla extract together until smooth and glossy.
3
Fold in the oat flour, whey protein isolate, baking powder and salt until a thick, slightly sticky dough forms.
4
Divide the dough into 2 equal pieces, roll each into a rope about 10cm long, and join the ends to form a ring.
5
Press each ring into the sesame seeds, turning to coat the surface evenly on all sides.
6
Place the rings on the lined baking sheet, spaced apart, and bake for 11-13 minutes until the sesame coating is golden.
7
Cool the rings on the baking sheet for 5 minutes, then transfer to a wire rack to firm up completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.6 oz18g tahini
- 0.8 oz24g whey protein isolate
- 5/85/8 egg whites, lightly whisked (20g)
- 0.6 oz16g oat flour
- 0.4 oz10g honey
- 0.5 oz14g for coating sesame seeds
- 0.1 oz2g baking powder
- 0.1 oz2g vanilla extract
- 0 oz1g salt
