Gluten-Free, Nut-Free Sesame Cookies

 In Cookies, Dessert, Gluten Free, Nut Free, Recipes

Gluten-free, nut-free soft Sesame Cookies

So, this recipe is a little outside the box, but to find a really good gluten-free, nut-free cookie is like finding a precious gem.  Here’s the thing though: you have to like the taste of sesame to dig this cookie.  It’s really good – soft and chewy, just sweet enough.  But, sesame is the chief flavor here.

Sesame seeds are like the humblest little things, aren’t they?  You don’t often think of them as more than a garnish on Asian foods or atop a bagel.  (Sesame seed bagels are my most favorite, by the way). But, sesame seeds are responsible for things like tahini (read: hummus), sesame oil and about a bajillion different spice mixtures (like Za’atar and Dukkah).

Gluten-free, nut-free soft Sesame Cookies

In this glorious version, I’ve used ground sesame as a flour.  I did NOT grind sesame seeds at home in my spare time.  You can buy sesame flour on Amazon…. Have no fear.  Because of the intensity of the flour, I decided not to use tahini as the glue / fat.  I used good, old fashioned butter instead.  This recipe is not unlike that of a sugar cookie.  Other than softening the butter, this whole thing comes together in about 20 minutes.

This is an awesome alternative for those who are gluten-free.  Since it’s also nut-free, you can rest easy if you serve them at a party where there might be folks with allergies.

Gluten-free, nut-free soft Sesame Cookies

Try them and let me know what you think!

Gluten-Free, Nut-Free Sesame Cookies

  • Prep Time: 5m
  • Cook Time: 15m
  • Total Time: 20m


  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup sesame flour
  • 1/4 teaspoon salt
  • 1/4 cup sesame seeds

How To Do It

  1. Preheat the oven to 350 degrees (F).
  2. In a large bowl, cream the butter and sugar until fluffy. Add in the egg and beat until incorporated.
  3. Using a stiff spatula, stir in the vanilla extract.
  4. In a small bowl, whisk together the flour and salt with a fork, breaking up any large clumps of flour.
  5. Add the dry ingredients to the wet and stir just until combined (it will be stiff).
  6. In a shallow bowl, pour the ¼ cup sesame seeds.
  7. Using a cookie scoop, measure out about 1.5 tablespoons of dough. Form it into a rough ball, then press slightly in your hands just to get a flat surface.
  8. Dip the cookie into the sesame seeds. You should have enough to coat the entire cookie, but I like to just dip one side.
  9. Place the cookies on a baking sheet lined with parchment paper or a silicone baking mat.
  10. Bake the cookies 15-17 minutes. They will just begin to brown on the bottom (but not the top) and should feel nearly firm when pressed lightly.
  11. Remove from the oven and allow to cool on the sheet about 15 minutes, the transfer to a rack to cool completely.
  12. Store these in an airtight container at room temperature for up to three days.
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