We were planning for a cross-country car trip with out vegan daughter when I first made these tasty cookies. It’s often difficult for her to pick up snacks when we’re grabbing a hot dog from a gas station shop, so I was determined to pack some delicious and nutritious goodies for her. These vegan sesame seed cookies hit the mark on both counts!
One of the other goodies I made for her called for toasted sesame seeds. I had toasted a pan full of sesame seeds when I made the vegan snack bites. I was keeping my eyes open for a recipe that might use up the rest. They happily became vegan cookies – adding to our road snacks for our trip with Lisa. The recipe is from Food Bridge – bridging cultures through food. This cookie is one of the pastries made for an Israeli – Moroccan henna ceremony. It’s an interesting read.
Since I was just using up sesame seeds, I had to scale down the recipe, but this is a cookie where you’ll want to make more! It’s not a case of saying this tastes good for a vegan recipe; we all loved them. The texture was both crisp and chewy and the sesame flavor was mouth watering!
- 3/4 cup toasted sesame seeds
- 2/3 cup flour
- 1/4 cup organic sugar
- 1/8 teaspoon baking powder
- 1/4 cup canola oil
- 1/4 cup water
- 1/4 teaspoon vanilla
- Preheat oven to 330 F
- Combine sesame seeds, flour, sugar, and baking powder
- Stir in the oil
- Stir in the water and vanilla
- Roll the dough out on parchment to 1/4 inch thick
- Cut using a glass or cutter dipped in flour
- Remove the scraps to re-roll
- Move the parchment with the cookies to a baking sheet and pop into the oven for about 20 minutes, until light golden