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
