Gerblé Sésame are French-style sesame cookies containing canola oil (huile de colza), a problematic seed oil that promotes inflammation. This DIY version replaces the canola oil with organic butter for superior flavor and health benefits, while using certified organic ingredients throughout.
Based on: Sésame
· Makes approximately 40 cookies (40 servings)
· Serving: 11.5g (1 cookie)
Why This Recipe is Seed Oil Free
Commercial Sésame from Gerblé often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic unbleached wheat flour
260g (about 2 cups) · Bob's Red Mill Organic Unbleached White Flour
Primary structure and texture base, provides gluten development for proper cookie texture
Organic brown sugar
65g (about 1/3 cup) · Wholesome Organic Brown Sugar
Sweetening agent and moisture retention, creates tender crumb and light caramelization
Organic butter
80g (about 1/3 cup melted) · Kerrygold Grass-Fed Butter or Organic Valley Butter
Replaces inflammatory canola oil, provides richness and helps bind ingredients while creating flaky texture
Natural emulsifier replacing commercial lecithins, helps bind fats and creates even texture
Instructions
Step 1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large mixing bowl, whisk together 260g wheat flour, 25g whole wheat flour, 25g wheat germ, 3g baking powder, 2g sea salt, and 2g sunflower lecithin powder for 1-2 minutes until evenly distributed — this prevents lumps and ensures even leavening throughout the batch.
Step 2. In a separate bowl, cream 80g softened butter with 65g brown sugar using a wooden spoon or electric mixer for 2-3 minutes until light and fluffy. The mixture should be pale and airy — this incorporates air for tender cookies. If butter is too hard, let it sit at room temperature for 30 minutes before mixing.
Step 3. Add 48g toasted sesame seeds to the butter mixture and stir gently to distribute evenly. The sesame seeds should maintain their whole form for textural interest. If your sesame seeds aren't pre-toasted, spread them on a baking sheet and toast at 350°F for 5-7 minutes until golden and fragrant.
Step 4. Gradually add the flour mixture to the butter mixture, stirring with a wooden spoon just until combined — do not overmix or cookies will become tough. The dough should hold together but remain slightly crumbly. If too dry, add 1 tablespoon water; if too wet, add 1 tablespoon flour.
Step 5. Using a kitchen scale, portion the dough into 11.5g pieces (about 1 tablespoon each) and place on prepared baking sheets 2 inches apart. Gently flatten each portion with your fingertips or fork to about 1/4 inch thick — they won't spread much during baking. Bake for 12-15 minutes until edges are lightly golden but centers still appear slightly soft.
Step 6. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely — they'll crisp up as they cool. Store in an airtight container at room temperature for up to 10 days, or freeze for up to 3 months. These cookies pair excellently with tea or coffee and maintain their crunch well.
Storage
Store in airtight container at room temperature for up to 10 days. Cookies will maintain crispness if kept dry. Can be frozen for up to 3 months in freezer-safe bags. Let come to room temperature before serving.
Cost Comparison
Cost per serving (homemade)$0.146
Cost per serving (store-bought)$0.45
Savings68%
Significant upfront ingredient investment pays off quickly with bulk quantities lasting months. Organic butter is the main cost driver but provides superior nutrition and flavor compared to inflammatory seed oils.