Sesame Currant Cookie Recipe

¾ cup firmly packed dried currants

1 cup Daisy Whole Wheat Pastry Flour

1 cup rolled oats

1 cup white hulled sesame seeds

¼ teaspoon fine sea salt

6 tablespoons pure maple syrup

6 tablespoons melted unsalted butter, pure olive oil, or melted

coconut oil

1 teaspoon vanilla extract

1 to 2 Tablespoons water (optional)

1. Preheat the oven to 350̊

2. Soak the currants in warm water to cover for 10 minutes. Drain

3. In a food processor fitted with a metal blade, combine the flour

and oats and grind to a fine meal. Transfer the meal to a bowl.

Add the sesame seeds and salt and mix well.

4. In a separate bowl, whisk together the maple syrup, butter,

and vanilla. Add the dry ingredients and the currants and mix well

with a wooden spoon to form a thick dough. If the dough is too dry,

add water, 1 teaspoon at a time.

5. Moisten your hands and form the dough into walnut-sized balls.

Place the balls 3” apart on the cookie sheets and gently flatten into

2-inch rounds.

6. Bake for 15 to 18 minutes, rotating the baking sheets halfway

through for even baking, until the cookies are golden brown.

7. Transfer the cookies to a wire rack to cool until crisp.                   

YIELD: About 2 dozen cookies.

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