I dreamed up these tahini-maple cookies while trying to fall asleep a few nights ago. I wasn’t sure how well the tahini flavor would play in a dessert. Would it be overpowering? Not at all noticeable? Unpleasant?! I shouldn’t have worried: it’s both pronounced and pleasant, any hint of a bitter edge tempered by the caramel-y maple syrup. Tahini lends such a nuanced flavor, deeper than that of other nut butters. These are great grown-up cookies indeed, perfect for a special occasion.

Tahini Maple Cookies [Vegan]

Serves

13

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Ingredients

  • 1/3 cup tahini
  • 1/3 cup maple syrup
  • 3 tablespoons sunflower or canola oil
  • 1-2 tablespoons almond milk
  • 1/2 tablespoon vanilla extract
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 tablespoon black sesame seeds
  • 1/3 cup chocolate chips (optional)
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Preparation

  1. Preheat the oven to 350˚ and oil a baking sheet or line it with parchment paper.
  2. In a medium-sized bowl, whisk the tahini, maple syrup, oil, 1 tablespoon almond milk, and the vanilla extract. Once the wet ingredients are combined, sift in the dry ingredients (except for the sesame seeds). Using a plastic spatula or wooden spoon, stir to combine all the ingredients.
  3. If the dough is still crumbly (i.e. if it doesn’t stick together in a single ball), add the additional tablespoon of almond milk.
  4. Fold in the sesame seeds (and chocolate chips, if you’re using them). Once the dough is combined, scoop heaping tablespoonfuls onto the baking sheet and flatten slightly.
  5. Bake for 11 minutes, remove from oven, and let cool for at least 5 minutes before eating.
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