Filled with crunchy seeds, these flavorful vegan tahini cookies might be rich, but not in the way that makes you feel guilty!
If you like “salty sweets” use salted sunflower seeds. Tahini (aka sesame butter or sesame paste) lends a delicious background flavor.
Seeds are as beneficial as they are versatile and useful as an ingredients. They’re a great source of protein, good fats, and B vitamins for the plant-based diet. Three kinds of seeds are packed into these cookies:
Sesame seeds have plenty of benefits and their uses in the kitchen turned into oil or ground into tahini. These cookies have double sesame goodness, using both the whole seed and tahini. Go a step further and use unhealed sesame seeds if you can.
Hemp seeds, a superfood, have a soft texture, a pretty sesame seed-like appearance, and a nutty flavor similar to, though somewhat milder than, sunflower seeds.
Sunflower seeds are a relatively inexpensive way to enjoy this vitamin-and mineral-packed food group. They have so many uses in the kitchen, and are perfect for snacking on, just on their own.
These vegan tahini cookies are delicious with cold nondairy milk or hot beverages — tea, coffee, and cocoa.
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup rolled oats
- 2/3 cup unhulled sesame seeds
- 2/3 cup sunflower seeds
- 1/3 cup hemp seeds
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup applesauce
- 1/2 cup sesame tahini
- 3/4 cup maple syrup or agave
- 3/4 cup raisins, cherries, or cranberries
- Preheat the oven to 350º F.
- Combine the first 8 (dry) ingredients plus the optional flaxseeds in a mixing bowl and stir together.
- Make a well in the center of the dry ingredients and add the applesauce, tahini, and syrup. Stir together until the wet and dry ingredients are completely mixed. Add a little more applesauce if need be if the batter seems dry.
- Stir in the dried fruit.
- Form the batter into balls about 1 1/2 inches in diameter; flatten each and arrange on a parchment-lined baking sheet.
- Bake for 10 to 12 minutes, or until the bottoms are lightly browned. Let stand for a minute or two, then carefully remove with a spatula to plates to cool.
Amount Per Serving: Calories: 138Total Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 219mgCarbohydrates: 20gFiber: 2gSugar: 7gProtein: 4g
Per cookie; nutrition data is always an estimate depending on program used to calculate and exact products used. This is given for informational purposes only and accuracy cannot be guaranteed.
More ways to use seeds
In addition to adding flavor and texture to cookies like those in this recipe, any of the seeds above can be used in the following ways:
- They’re an excellent garnish. Sprinkled handful of seeds to top casseroles, Asian noodle dishes, vegetable stir-fries, and salads.
- Likewise, add a sprinkling of seeds over the tops of homemade quick breads, yeasted breads, muffins, scones, and crackers.
- Use seeds in homemade granolas, or sprinkle a tablespoon or so over cold cereals.
- Toss a small quantity of seeds into simple cooked grains such as brown rice or quinoa, or in any kind of grain pilaf.
- Incorporate them into homemade energy bars, trail mix, and desserts, baked or unbaked.
- If you have a high-speed blender, incorporate seeds into your recipes for creamy dips.
- Hemp seeds make a great nondairy milk!
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