Ingredients: For the cookies: 1/2 cup toasted sesame seeds 1/2 cup evaporated cane juice 4 tsp oil 1 cup white whole wheat flour 1/4 tsp sea salt 1/2 tsp baking powder 1/4 cup non-dairy milk 1 tsp vanilla For the maple-tahini icing:  1/4 maple syrup 1/2 teaspoon vanilla  Few grains of salt Preparation Method: For the cookies: Preheat oven to 325˚ F. Toast the seeds. Beat the sugar and oil together with a spoon in a large bowl. Beat in the milk and vanilla.  Sift or whisk together the flour, salt, baking powder in a small bowl.  Add the flour mix to the sugar mix and combine well.  Stir in the sesame seeds.  Form into small balls and place on a lightly oiled baking sheet. Flatten with the bottom of a wet glass or with your wet finger tips. The cookies should be thin. (Don’t get them too wet!)  Bake 20 to 25 minutes at 325˚ F. Watch carefully so they turn golden but don’t burn.  Cool on a rack.  For the maple-tahini icing:Place the 1/4 cup of maple syrup in a small pot.  Cook over medium low heat until it starts to bubble.  Cook and stir for 3 minutes, bubbling gently, then turn off the heat and quickly whisk in the 3 tablespoons of tahini, vanilla and salt.  Whisk the mixture until it’s perfectly smooth and a little glossy. Now work fast because the icing will harden quickly.  Spread some icing on each cooled cookie. You should have just enough for 18 crispy cookies. 

Ingredients: 
For the cookies:

  • 1/2 cup toasted sesame seeds
  • 1/2 cup evaporated cane juice
  • 4 tsp oil
  • 1 cup white whole wheat flour
  • 1/4 tsp sea salt
  • 1/2 tsp baking powder
  • 1/4 cup non-dairy milk
  • 1 tsp vanilla
For the maple-tahini icing: 
  • 1/4 maple syrup
  • 1/2 teaspoon vanilla 
  • Few grains of salt
Preparation Method:
For the cookies:
  1. Preheat oven to 325˚ F.
  2. Toast the seeds.
  3. Beat the sugar and oil together with a spoon in a large bowl.
  4. Beat in the milk and vanilla. 
  5. Sift or whisk together the flour, salt, baking powder in a small bowl. 
  6. Add the flour mix to the sugar mix and combine well. 
  7. Stir in the sesame seeds. 
  8. Form into small balls and place on a lightly oiled baking sheet. Flatten with the bottom of a wet glass or with your wet finger tips. The cookies should be thin. (Don’t get them too wet!) 
  9. Bake 20 to 25 minutes at 325˚ F. Watch carefully so they turn golden but don’t burn. 
  10. Cool on a rack. 
For the maple-tahini icing:
  1. Place the 1/4 cup of maple syrup in a small pot. 
  2. Cook over medium low heat until it starts to bubble. 
  3. Cook and stir for 3 minutes, bubbling gently, then turn off the heat and quickly whisk in the 3 tablespoons of tahini, vanilla and salt. 
  4. Whisk the mixture until it’s perfectly smooth and a little glossy.
  5. Now work fast because the icing will harden quickly. 
  6. Spread some icing on each cooled cookie. You should have just enough for 18 crispy cookies. 
64 notes
tagged as: sesame seed cookies.
reblogged from dancewiththedevil-charlie
originally posted by yummyvegan

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  5. moore-coffee reblogged this from dancewiththedevil-charlie and added:
    For the cookies: 1/2 cup toasted sesame seeds 1/2 cup evaporated cane juice 4 tsp oil 1 cup white whole wheat flour 1/4...
  6. dancewiththedevil-charlie reblogged this from yummyvegan and added:
    Here’s an amazing recipe for
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    THESE LOOK AMAZING!!!! (I could down tahini by the spoonful….)
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