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]
- 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)
- Preheat the oven to 350˚ and oil a baking sheet or line it with parchment paper.
- 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.
- 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.
- 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.
- Bake for 11 minutes, remove from oven, and let cool for at least 5 minutes before eating.