25.07.2008 Cranberry Sesame Cookies

Wonderfully chewy, with a bit of an attitude thanks to the addition of sesame in seed- and paste-form, you can replace the cranberries in these cookies with any other dried fruit, nut, or chocolate chip you might prefer. They taste even better the next day.

1 cup (120 g) whole wheat pastry flour
1 cup (78 g) quick-cooking oats
1 cup (220 g) packed light brown sugar
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/4 cup (32 g) black sesame seeds
1/4 cup (32 g) brown sesame seeds
1/2 cup (61 g) dried cranberries
1/4 cup (64 g) tahini
2 tablespoons (30 ml) canola oil
1/4 cup (60 ml) almond or other nondairy milk
1 teaspoon pure vanilla extract

Preheat oven to 375°F (190°C, or gas mark 5). Line two cookie sheets with parchment paper or silicone baking mats, such as Silpat.
In a medium bowl, whisk together flour, oats, sugar, baking soda, salt, sesame seeds, and cranberries.
In a small bowl, whisk together oil, milk, and extract.
Stir wet ingredients into dry. Divide dough into 12 equal portions, approximately 2 tablespoons worth of dough per cookie.
Flatten dough a little, leaving about 1 inch (2.5 cm) in between: the cookies spread some while baking.
Bake for 9 minutes. Wait 10 minutes before transferring them to a wire rack to cool completely.

Yield: 16 cookies

  • Louise says:

    Celine
    I’ve been reading your blog for a while now, having stumbled across it when looking for vegan cookies, and just wanted to thank you for sharing so many wonderful recipes!
    I’ve baked these cookies three times now (never when we’ve had cranberries, though, so I’ve used sultanas!), and I’ve had so many people ask for the recipe! I’ve also found them very good for proving to people that vegan food can be tasty. I’ll definitely have to try them with chocolate chips ;) Thankyou!

Write a Comment

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>