Sesame Brownie Cookies with Coconut Flour
Sesame adds fiber and unsaturated fats, while cocoa and 99% chocolate give these cookies a deep bittersweet flavor. Resting lets the coconut flour absorb moisture. Baking sets the edges while keeping the centers soft.
Process the sesame (50 g) in a coffee grinder until it is finely ground and smooth. Combine the coconut flour (20 g), cocoa powder (20 g), baking powder without starch (4 g), erythritol (30 g), vanilla (1 g), and ground sesame.
Over low heat, melt the butter (25 g) with the 99% chocolate (30 g). Remove from the heat, add the egg (50 g) and sour cream 20% (50 g), and stir until smooth.
Stir the dry mixture into the chocolate base. Leave the dough to rest for 10 minutes so the coconut flour can absorb the moisture.
Prepare 9 small cookies by shaping the dough with damp hands, then place them on a parchment-lined baking sheet. Bake in the oven at 180°C for 10–15 minutes, until the edges are set and the centers remain soft.
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