Gluten-Free Benne Wafers

These thin, crispy sesame seed cookies are named after an East-African word for sesame seed. The cookies are a classic treat originating in Charleston, South Carolina.

Makes: 48 cookiesHands-on: 15 minutesTotal: 50 minutesDifficulty: Easy

Makes: 48 cookies

Ingredients

  • 1 cup packed brown sugar
  • ¼ cup butter, room temperature
  • 1 large egg
  • 1 tsp. lemon juice
  • ½ tsp. vanilla extract
  • ½ cup brown rice flour
  • ¼ tsp. salt
  • ⅛ tsp. baking powder
  • 1 cup toasted sesame seeds

Directions

  • Preheat oven to 325°F. Line 4 baking sheets with parchment paper and set aside.
  • In a medium bowl, cream together brown sugar and butter. Beat in the egg, lemon juice, and vanilla extract.
  • In a smaller bowl, whisk together brown rice flour, salt, and baking powder. Stir dry ingredients into sugar-and-butter mixture. Stir in toasted sesame seeds. Cover bowl of batter with plastic wrap and chill for 30 minutes.
  • Drop batter by teaspoons 2" apart on lined baking sheets.
  • Bake for 8–9 minutes, or until cookies have spread and are lightly golden-brown. Do not over bake, as these cookies can burn quickly. Cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely.

Recipe Information

Makes: 48 cookies

Ingredients

  • 1 cup packed brown sugar
  • ¼ cup butter, room temperature
  • 1 large egg
  • 1 tsp. lemon juice
  • ½ tsp. vanilla extract
  • ½ cup brown rice flour
  • ¼ tsp. salt
  • ⅛ tsp. baking powder
  • 1 cup toasted sesame seeds

Directions

  • Preheat oven to 325°F. Line 4 baking sheets with parchment paper and set aside.
  • In a medium bowl, cream together brown sugar and butter. Beat in the egg, lemon juice, and vanilla extract.
  • In a smaller bowl, whisk together brown rice flour, salt, and baking powder. Stir dry ingredients into sugar-and-butter mixture. Stir in toasted sesame seeds. Cover bowl of batter with plastic wrap and chill for 30 minutes.
  • Drop batter by teaspoons 2" apart on lined baking sheets.
  • Bake for 8–9 minutes, or until cookies have spread and are lightly golden-brown. Do not over bake, as these cookies can burn quickly. Cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely.

Nutrition Information

Nutrition Information
Amount per serving
Calories50
Total Fat3g
Saturated Fat1g
Cholesterol5mg
Sodium25mg
Total Carbohydrate7g
Dietary Fiber0g
Sugars5g
Protein1g