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!
Smacznego!
Lois
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Vegan Sesame Seed Cookies
- Category: Dessert
Ingredients
- 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
Instructions
- 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
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Chris
I love anything with sesame. These cookies look fantastic!
tralf
I just came across a forgotten jar of toasted sesame seeds in the pantry. I know exactly what I’m going to do with them. The vegan snacks you’ve made look delicious.
Chris
We made them today and they are almost all gone. Love them! Thanks for the recipe 🙂
Virginia
I made a double batch first time and they were eaten with haste. However, inan effort to make them a bit more healthy, I replaced the four with almond flour and I substuted the sugar with maple syrup and the canola oil with a little less coconut oil …the mix came out a bit runny but I added a little more almond flour,and a good sprinkle of ground Flaxseed to emulsify the mixture. The cookies came out delightful, they morphed into light crunchy cookies upon cooking. They became a golden brown color, rendering them a thin cookie with a crunchy and crispy outside texture and an enticing soft and chewy center. Such a delight abd good for you!
Lois B
Chris – I’m so glad you enjoyed them!
Bina
These cookies are fantastic. I made them for a vegan friend but my family and I ate almost all of them and I had to make more. The only change I made was that I used orange juice where it called for water in the recipe. Thank you so much for a great recipe.
polishhousewife
Sounds like a great substitution!
Albina Certo
I can no longer access this recipe. Is there anyway you can send it to me please. Thanks!
polishhousewife
My recipe plug in has gone wonky. I’ll correct it later today.
Diana King
I made it and served it with cheese cubed with toothpicks and it was gone very quickly and people asked for the recipe.
Retta Bartlett
Love them for my vegan family
Easy
carol
what is the yield
polishhousewife
It’s a small batch, about 1 1/2 dozen.