Flourless Sesame Almond Cookies

By Cathe Olson

This cookie combines ground sesame seeds, almonds, and arrowroot to make a delicious crispy cookie that is high in calcium. The lauric acid in the coconut oil increases calcium absorption.

1/2 cup sesame seeds

1 cup almonds

1/2 cup softened coconut oil or butter

1/2 teaspoon sea salt

1 cup arrowroot

1/4 cup + 2 tablespoons dehydrated cane juice (Rapadura)

1 teaspoon almond extract

1/2 teaspoon vanilla

1 tablespoon grated orange rind (optional)

2 to 3 tablespoons water or orange juice

Preheat oven to 300 degrees. Oil 1 or 2 large cookie sheets. In food processor or blender, grind sesame seeds and almonds to powder. In mixing bowl or in food processor, mix in remaining ingredients except liquid. Add liquid a little at a time until dough holds together. Place walnut-size balls on prepared baking sheet leaving about 3 inches in between. Press balls with fork twice to form a criss-cross pattern. Bake 20 to 22 minutes, or until bottom and edges are golden.

Yield: about 2 ½ dozen

Note: Regular sugar can be substituted for Rapadura if you wish.