These are my husband's favorite cookie. They bring back memories of his Sicilian family feasts. My version of these little tender cookies are light and moist and coated with sesame seeds...Just like Mama used to make...only healthier.
2 cups whole wheat pastry flour
1 teaspoon baking powder
1 pinch ground cinnamon
1/4 cup shredded coconut meat, unsweetened
1/4 cup avocado oil
1/3 cup brown rice syrup
1 teaspoon vanilla extract
1 cup unsweetened vanilla almond or soymilk
1 cup sesame seeds
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Whisk together the dry ingredients. Mix in the coconut, oil, rice syrup and vanilla. Slowly add the milk to create a soft moldable dough.
With moist hands, roll the dough into 1 inch balls. Place sesame seeds in a small bowl. Roll each cookie in the seeds, covering completely. Arrange on a baking sheet about 1 inch apart. Bake until cookies are firm to the touch eighteen to 21 minutes. Remove from the oven and allow to stand, undisturbed on the baking sheet for five minutes. Transfer to a wire rack to cool completely.
Makes 30-36 cookies