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Chewy, crispy, nutty… words that speak to my food-lovin’ soul.
Yours too?
Excellent.
Today’s cookie recipe was born out of my constant craving to consume sesame seeds. I absolutely love sesame – it’s one of my top flavors of choice. Bubble tea? Sesame. Mochi? Sesame. If sesame is an option, I’m gettin’ it. I may be Franco-American, but my palate is Japanese. (You already know that I’m obsessed with matcha…)
But even more important than my proclivity for sesame and all things nippon, these cookies represent a case of having your cake and eating it, too.
See, one of my favorite aspects of healthy baking is the feeling of abundance. With conventional baking that includes white flour and tons of white sugar – fuggettaboutit, one cookie = sugar coma. Whereas with these cookies, I can eat, like, four and after I feel fantastic. And since I’ve never been a oh-I’ll-just-have-half-a-cupcake-thanks-kind-of-girl, I love this.
Health Benefits of These Sensational Sesame Morsels
Due to the fact that these cookies have a TON of sesame seeds, tahini, flax seeds, and almonds, the health benefits are plenty. (You heard me right – they’re good for you.)
These cookies are rich in:
- calcium
- iron
- zinc
- plant lignans
- fiber
- magnesium
- phosphorus
- healthy fats
- vitamin E
- etc.
See? They’re a veritable home run. So let’s step up to the plate, shall we?
Sesame Cookies | Vegan + Gluten Free
- Mes amis French – cliquez sur le petit CC à droite pour les sous-titres. This video was shot in the kitchen of my gorgeous friend, Tiffany. Definitely check out her amazing Parisian theatre company, The Big Funk.
Sesame Cookies
Prep time
20 min
Cook time
8-9 min
Total time
< 30 min
Ingredients
- 1/2 cup tahini
- 5 Tbsp. maple syrup
- 1/4 tsp. baking powder
- 1 Tbsp. ground flaxseeds
- 1 cup ground almonds
- a pinch or two of salt
- Later: a bunch of sesame seeds to roll the cookies in before baking
Instructions
- Preheat your oven to 180C/355F degrees.
- Grind your almonds and flax seeds, if you haven’t already.
- Mix everything (except your sesame seeds!) in a bowl.
- Roll the batter into little balls, then roll in the sesame seeds! Coat every centimeter and then pop them on a baking sheet.
- Now the fun part — smash ’em down with the bottom of a glass. The cookies don’t really expand much so you don’t need that much room in between cookies.
- Put the tray in the fridge for about 15 minutes while you clean up your dishes. (That’s what I do anyway.)
- After 15 minutes of being in the fridge, put the cookie sheet filled with your scrumptious morsels into the oven and bake for 8-ish minutes.
- The cookies will be a bit soft when you take them out if you want them a bit chewy (as they cool, they’ll solidify.) Unless you really want crunchy biscuits (I wouldn’t judge)… in which case, bake ’em for about 10 minutes depending on your oven.
- Let them cool a bit! I know it’s hard! But they’re better once they’ve set a bit.
- Enjoy them with a cold cup of soy milk. Dunk-a-roonie.
Notes & Tips
Recipe adapted from The Loopy Whisk.
So who’s going to make these cookies?! Please tag @veggiemagnifique so that I can see your creations! I’m totally in love with these cookies (if you can’t tell,) so I can’t wait to hear what you think of ’em.
Have a beautiful weekend, friends,
P.S. Yes, I know it’s currently hot in many places, and you’re like, “Really, Ann… using my oven right now?”But look at it this way… the cookies only take 8 minutes to bake, and after you’ll have something to bring along to your summer picnic al fresco! Si?
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Looks great! As a fellow sesame fan I can’t wait to try making these!
Thank you, Elisabeth!!! I can’t wait for *your* feedback — baker and sesame-lover that you are!