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.

The sweetener tables for all the most common scenarios are in my cookbooks for your convenience.  For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively.  Here is an article and video about the sweeteners. Part 1.  There is another article and video here: Part 2.

1/2  cup butter (125 mL)
Liquid sweetener (sucralose or stevia) to equal 2/3  cup sugar (150 mL)
2 tbsp powdered sweetener (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 powdered sweetener.   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