Korean · Dessert
Korean Rice Cookies with Sesame
A lightened take on Korean rice flour cookies, swapping butter for a splash of oil and greek yogurt so the fat load drops while the chewy, nutty sesame character stays intact. Honey keeps the sweetness gentle and rice flour gives the classic dense, slightly chewy Korean cookie bite.
$0
12 minsPrep
14 minsCook
26 minsTotal
EasyLevel
Nutrition per serving
165Calories
3.6gProtein
6.2gFat
23.6gCarbs
4.7gSugar
1.5gFiber
252mgSodium
1mgChol
1gSat Fat
73mgPotassium
66mgCalcium
1mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Korean Pale Ale
local
Yuja Tea (Citron Tea)
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 together the rice flour, oat flour, baking powder and salt.
3
In a separate bowl, stir together the greek yogurt, honey, sunflower oil and vanilla extract until smooth.
4
Fold the wet mixture into the dry ingredients until a soft, slightly sticky dough forms, then fold in the toasted sesame seeds.
5
Divide the dough into 2 equal portions (about 48g raw each) and flatten into discs roughly 6cm across on the lined sheet.
6
Bake for 13-15 minutes until the edges are golden and the sesame seeds are fragrant.
7
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.3 oz36g sifted rice flour
- 0.4 oz10g oat flour
- 0.7 oz20g greek yogurt
- 0.4 oz10g honey
- 0.4 oz10g toasted sesame seeds
- 0.2 oz5g sunflower oil
- 0 oz1g baking powder
- 0 oz1g salt
- 0.1 oz2g vanilla extract
