So we had a long, arduous, and patently ridiculous argument about what to call these flat, round, sesame thingies. We debated calling them cookies, cookie crisps (which just made me think about overenthusiastic cereal slinging mascots), “crunches” (whaa??), and crackers. But in the end, I’m the one typing this post, and I’ve decided to dub them the “Sweet Sesame Crisps.”
Is it a cookie? Is it a cracker? hard to say. There are crispy, crunchy sesame snacks like this all over Asia, and they’re kind of whatever you want to make them. They’re sweet enough to munch with a cup of coffee or tea, and they’re savory enough to dip into a bowl of hummus.
These homemade sweet sesame crisps are so easy to make, with only a few ingredients. The key is to put them into a piping bag (aka a ziploc with a hole cut in the corner) to pour the batter into circles. The recipe makes about three dozen, and involves just five basic ingredients.
If you like sesame, then be sure to try our Homemade Sesame Peanut brittle.
You’ll need:
- 5 large egg whites
- 1/2 cup powdered sugar
- 1/2 cup vegetable oil
- 1/3 cup all purpose flour
- 1 1/2 cup raw sesame seeds
Beat the egg whites until they start to get bubbly.
Add the powdered sugar and beat until the sugar is dissolved.
Beat in the oil and flour and mix well. Stir in the sesame seeds.
Let the mixture sit for 20 minutes.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Fill a zip top bag with batter and cut a ¼ inch hole in one corner.
Squeeze out the batter onto the parchment to make circles, about an inch and a half apart. Bake for 15-18 minutes until golden. Cool and serve.
Homemade Sweet Sesame Crisps
Ingredients
- 5 large egg whites
- 1/2 cup powdered sugar
- 1/2 cup vegetable oil
- 1/3 cup all purpose flour
- 1 1/2 cup raw sesame seeds
Instructions
- Beat the egg whites until they start to get bubbly. Add the powdered sugar and beat until the sugar is dissolved. Beat in the oil and flour and mix well. Stir in the sesame seeds. Let the mixture sit for 20 minutes.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Fill a zip top bag with batter and cut a ¼ inch hole in one corner. Squeeze out the batter onto the parchment to make circles, about an inch and a half apart. Bake for 15-18 minutes until golden. Cool and serve.
Notes
Nutrition
Den says
I’ve been loving your website these past few months and want to try these cookies next. Would they work with roasted sesame seeds or do they have to be raw?
Judy says
Hi Den, you can use the roasted sesame seeds. They will just look slightly darker after baking.
JW says
what to do with the egg yolks?
Bill says
Hi JW, we usually give them to Barley but you can save it, add another egg, and make scrambled eggs or add it to a fried rice. Happy cooking!
CToth says
A+++ These are SOO good. I love them. I used half kerigold butter, half coconut oil because that is what I had. And I used whole wheat einkorn flour instead of all purpose – because that is what I had. They are amazingly delicious. Not too sweet, so you can eat several. I have been searching for a recipe for a crisp sesame seed cookie and yours is perfect! These will be a constant in my healthy cookie rotation and they freeze well.
Thank you soo much for sharing it. Much Gratitude!
Judy says
Thank you so much for your high praise! It’s so great that you tried and loved it.
Jam says
This worked better for me:
Ingredients
• 3 large egg whites
• 1/4 cup powdered sugar
• 1/4 cup vegetable oil (optional: replace with butter or coconut oil)
• 1/6 cup all purpose flour
• 1/2 cup white sesame seeds
• 1/2 cup black sesame seeds
Instructions
1. Beat the egg whites until they start to get bubbly.
2. Add the powdered sugar and beat until the sugar is dissolved.
3. Beat in the oil and flour and mix well.
4. Stir in the sesame seeds.
5. Let the mixture sit for 20 minutes.
6. Preheat the oven to 350 degrees.
7. Line a baking sheet with parchment paper or baking mat
8. Spoon 2 TBS batter/cookie onto mat , 6 cookies per sheet with plenty of space in between.
9. Rotate/Tilt sheet around so that the batter spreads to make a large thin circle.
10. Bake for 15-18 minutes until golden and not trace of moisture is seen. Cool and serve.
Cookies were super thin and super delicious. I did some with vegetable oil, then added a little bit of butter for my last few circles. They were delicious. I will try coconut today and I bet they will be even more amazing. THANK YOU for this recipe.
Jam says
maybe 1 TBS per cookie… I used a giant spoon so estimating…
Judy says
Thank you so much for sharing your findings and tips with our readers, Lelia!
Michelle says
Can the egg whites be substituted with something else to make it vegan? Thanks
Judy says
Hi Michelle, that’s a tough one. I just found this online, and I hope it’s helpful: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg. But since egg white is about 2/3 of an egg, you can try: 1 tablespoon vegetable oil mixed with 1 tablespoon water and 2/3 teaspoon baking powder per egg white. It’s just a suggestion :-)
Melody says
I wonder if aquafaba (aka the water from a can of chickpeas or white beans) would work, as it can be used in place of egg whites in a lot of other recipes.