These sexy, gluten-free Valentine’s Day cookies are flourless peanut butter cookies rolled in nutty black sesame seeds. This recipe was adapted from one published in March 2009 in Gourmet magazine.
Black Sesame Seed Peanut Butter Cookies
Makes about 30 cookies
1 cup creamy unsalted, organic peanut butter
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 large egg, slightly beaten
5 tablespoons black sesame seeds
Preheat oven to 350°F. Line baking sheets with parchment paper.
In a large bowl, stir the peanut butter, sugar, baking soda, salt, and egg until well combined.
Place sesame seeds in a shallow bowl. Roll level teaspoons of dough into balls, then roll in seeds to coat. Arrange balls about 1 inch apart on prepared baking sheets.
Bake cookies, switching position of sheets halfway through, until puffed and cracked, about 12 minutes. Cool on baking sheets 2 minutes, then transfer to racks to cool.
Store cookies in an airtight container for up to 5 days.