Ghosts and goblins and spooks. Oh my! Black cats and witches and bats. Oh my! It’s haunting season! I’m all about the ghoulish food – the witches fingers cookies and the peeled grape eyeballs and all of that. So, I was super excited to try to make vegan, grain-free, cane sugar-free gingerbread cookies with black sesame seeds. Black sesame seeds! What a perfect Halloween ingredient right?!? The dough was eerily black. Nice and spooooooky!
Halloween Gingerbread Cut-Out Cookies
1/2 cup black sesame seeds
1 T. chia seeds
2 T. hot water
1/4 cup (56 g) coconut oil
1/2 cup agave syrup
1/4 cup maple syrup
1 t. cinnamon
1/2 t. ground, dried ginger
1/8 t. ground cloves
1/8 t. allspice
1 t. vanilla extract
1 1/2 cups almond flour
1/2 cup sifted coconut flour
1/4 cup potato starch
1/2 t. sea salt
1 t. baking soda
1/2 t. guar gum (or xanthan gum would probably work, too)
In a coffee grinder or high-speed blender, blend the sesame seeds until you almost have a paste. (You’re not going for creamy tahini here – just all ground up.) Set aside.
Grind the chia seeds. Mix with hot water until a gel forms.
In a large bowl, beat the coconut oil until smooth and fluffy. Add the sesame paste and chia gel and beat well. Add the syrups and spices & vanilla and blend well. Add the rest of the ingredients and mix until well-incorporated. The dough will be very sticky. Put it in the fridge and chill it – the longer the better.
When the dough is well-chilled, heat the oven to 350°. Remove a small ball of dough and place between 2 sheets of parchment paper. Roll out to 1/4 inch thick. Remove top sheet of parchment paper. Cut with cookie cutters, dipped in potato starch or coconut flour. This dough is NOT easy to work with, and it gets worse when warm. So, work quickly and carefully. Place cut cookies on a parchment-lined cookie sheet.
When you get sick of fighting the dough, you can roll it in small balls and flatten it with the palm of your hand for a more traditional molasses cookie shape.
Bake for 12-15 minutes. Do not underbake – they will not hold together.
Like most gingerbread, these taste better after a day or two. They’ll soften slightly and the flavors will meld and they somehow taste sweeter….