This is my father’s favorite cookie that I make for him every Christmas! I’ve modified several cookbook recipes to make this dairy free and gluten free . Your yield will depend on how big you make the cookies.

INGREDIENTS

1 cup coconut oil

1 3/4 cup sugar

2 eggs (or egg substitute- I use flax seed method or Bob’s Red Mill egg substitute)

2/3 cup sesame seeds plus more for topping off cookies

4 cups Gluten Free Flour (You can use regular flour if Gluten is not an issue for you)

2 tablespoons baking powder

1/4 cup Anisette liqueur

DIRECTIONS

1. Preheat oven 350 degrees

2. Mix coconut oil, sugar, eggs( or vegan substitute) in bowl until fluffy. Make sure you have liquefied your coconut oil which can easily be done in the microwave. Stir in one third cup sesame seeds. Blend all together.

3. Add in dry ingredients to above, alternating with the Anisette. If the batter is too thick add more Anisette.

3. Chill until stiff and able to roll into desired shape.

4. Put remaining sesame seeds on to a flat surface. Press dough into the sesame seeds. Loop the ends over to make a cookie effect. Bake 8 to 10 minutes or until lightly browned. Batter can be made days in advance and kept cold in refrigerator. Depending on size you can easily get 4-5 dozen cookies. Less if made bigger.

What is your family’s favorite holiday cookie? Share in our Comments section.

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@DairyFreeGina Please do not reproduce or sell recipe without the written permission of DairyFreeGina

DairyFreeGina is allergic to milk and lamb, and eats vegan and gluten free. Gina is a life long fitness enthusiast, runner and dancer who is passionate about talking food, nutrition, health and exercise. Gina loves cats big and small, calls Disney World her 2nd home– and often blogs on these topics too.