Sesame Orange Cookies

In the past couple days, 3 notably exciting things happened.

1. I taught my first dance class at the conservatory here. By the end, no one was crying and the women were smiling and sweating, so you know. Success.
2. I took my first ride in a Moroccan grand taxi. If you've been here you know exactly what I'm talking about. If you haven't, picture a can of sardines. Now picture a car of sardines. Now picture a small car of 7 people (driver included) who look like sardines in a can, smushed together for an hour on the way to Tetouan. It's an essential if not slightly uncomfortable experience.
Somehow I managed to squeeze my hands down to my purse, pull out my camera and take the following picture of the stunning mountains surrounding the city.

3. I finally mastered my oven! After only two blackened trial cookies, these sesame babies came out all golden brown, perfectly crumbly and happily devoured. My dear friend Karla said "Never make these again. They are dangerous." 

Danger- the ultimate sign of a solid cookie recipe.

Sesame Orange Cookies
(gf, v)
adapted from Have Cake Will Travel

makes about 20 small cookies

1 cup (256g) tahini
1/2 cup (85g) brown sugar
1/4 cup (46g) white sugar
1 large orange, zested
1/2 cup (40g) ground oats 
1/2 cup (80g) rice flour
2 tsp baking powder
1/4 tsp salt
1 cup (150g) sesame seeds

Preheat your oven to 350ºF (180ºC) or turn gas burner to medium low. Line a baking sheet with parchment paper.

In a large bowl, whisk together the tahini, sugars and orange zest. Mix the remaining ingredients (sans sesame seeds) in a medium bowl, and add the dry to the wet, stirring until combined. Roll the dough into 1"-1.5" balls and coat each one in sesame seeds. Place on baking sheet and bake for 8 minutes, or until they become slightly golden brown around the edges. They will still feel squishy to touch on top, but they solidify as they cool. Let rest out of the oven for about 10 minutes, then eat and enjoy.