Topped with sesame seeds, these vegan tahini cookies make a not-too-sweet treat that’s full of flavour.
- Prep time 35 minutes
- Total time 1 hour & 30 minutes
In bowl, whisk together flour, almonds, baking soda and salt.
In large bowl, whisk together brown sugar, tahini, maple syrup and vanilla; stir in flour mixture just until combined. Knead to form smooth stiff dough. Divide in half; shape into squares. Wrap each in plastic wrap; freeze until firm, about 30 minutes.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
On lightly floured surface, roll out half of the dough into 8-inch square, about 1/4 inch thick. Trim edges to straighten. Brush with water; sprinkle with half of the sesame seeds, pressing with rolling pin to adhere. Cut into 16 squares. Arrange, 1 inch apart, on prepared pan.
Bake, 1 sheet at a time, until golden, about 8 to 10 minutes. Let cool on pan on rack for 2 minutes; transfer directly to rack to cool completely, about 15 minutes. Repeat with remaining dough and sesame seeds.
Test Kitchen Tip: Because of its high oil content, tahini is best refrigerated after opening. Stir thoroughly after opening and before refrigerating to prevent oil from separating for ease of future use.
Makes 32 cookies.
Nutritional facts PER COOKIE: about
- Fibre 1 g
- Sodium 59 mg
- Sugars 6 g
- Protein 1 g
- Calories 80
- Total fat 3 g
- Potassium 48 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 11 g
- Iron 2
- Folate 2
- Calcium 2