These lightly crispy-chewy, sesame wafers are a dainty, delightful cookie for the sophisticated palate.  Keep them in the freezer.  I love them!  I think I dreamed about them last night, but alas they are all gone now!  I will make these again for sure!  So different and a GREAT use of sesame seeds!  No gelatin required.

1/2  cup butter (125 mL)
Liquid sweetener (sucralose or stevia) to equal 2/3  cup sugar (150 mL)
2 tbsp erythritol (30 mL)
1 egg
1/2  tsp vanilla extract (1 mL)
11/8 cups Gluten-Free Bake Mix 2 (300 mL)
1/4 tsp baking powder (1 mL)
1/8 tsp salt (0.5 mL)
6 tbsp lightly toasted sesame seeds (90 mL)

Preheat oven to 325°F (160°C).  In food processor, process butter, liquid sweetener and erythritol.   Add egg and vanilla extract; process.  In medium bowl combine Gluten-free Bake Mix 2, baking powder and salt.  Add to wet ingredients and process until well combined.  Stir in sesame seeds.  Chill the dough in the refrigerator for several hours.

Drop by teaspoonfuls on parchment-lined cookie sheet, about 2 inches (5 cm) apart.  Flatten with back of spoon.  Bake 12 minutes and remove cookie sheet from oven.  With a very flat, metal spatula, carefully flip the wafer cookies.  Bake another 5 minutes until they are evenly golden brown.  Watch carefully as you do not want to burn them.  Allow cookies to cool on cookie rack (again use the flat, metal spatula) and place in the freezer.

Yield:  40 Sesame Wafers
1 cookie
44.0 calories
0.9 g protein
4.1 g fat
0.9 g net carbs

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