This is a recipe that was in rotation this summer at our house and came from an accident!
We use nut and seed butter quite a bit in our cookie recipes because it adds the right amount of fat and chewiness to cookies. I usually find myself baking cookies due to an after-dinner craving that I can’t control, which is to say it is not typically pre-meditated! Because there is rarely a warning, I wind up baking cookies with whatever is in the pantry.
So on the particular night that I made these, I went to rummage around and realized that we were out of nut butter. However…. We ALWAYS have tahini!! I use it in my salad dressing several times a week, so there is always a back stash! Before I knew it, I had added tahini the cookies instead and baked these puppies up.
What an unexpected delight these were! I am so used to enjoying tahini in a savory way, but it also works so well in a sweet way! I love these crispy, sugary coated, chewy sesame cookies and I really think you will too!
- ½ cup vegan butter at room temperature
- 1 ½ cup brown sugar
- ½ cup tahini
- 2 teaspoons vanilla
- 2 ¼ cups gluten free baking flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon xanthum gum
- 2 tablespoons coconut milk
- ¼ cup sugar for rolling
- 2 tablespoons black sesame seeds
- 2 tablespoons white sesame seeds
- In the bowl if a standing mixer, cream together the vegan butter and the sugar until fluffy. Add the tahini and vanilla and beat until fluffy.
- In a separate bowl, combine the dry ingredients and then add them to the mixer, combine until you have a dry dough. Add the coconut milk and beat until you have a creamy dough.
- Scoop the cookie dough by the rounded spoonful into the sugar and sesame seeds. Roll them around to coat them and then transfer to a sheet pan, leaving space between them (they will spread.)
- Smack the top of the cookie top so it’s slightly flattened and bake the cookies at 375 for 8-10 minutes. Let sit to cool for a few minutes before removing them from the pan.
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