When I saw this cookie recipe I knew we had to try it fast, firstly we were given some maple syrup from our friends from Montreal, Mark and Joanne Darby when they came to London just before we left for Mysore. We brought it in our suitcase of special food as a treat while we are here, and this recipe was a perfect one for our most luxury item.
Secondly, Adam's favourite ingredient is tahini, which also was a special item in the suitcase of food. These cookies tasted both healthy and decadent, a combination which works for both Adam and myself, and if you've been reading this blog for a while you will know who goes for which quality.
Sesame Cookies with Maple Glaze (adapted from Julia's Vegan Kitchen)
Makes about 18 cookies
1/2 cup sesame seeds, lightly toasted
1/4 cup sugar
1/4 cup oil (canola or we used coconut)
1/4 cup non dairy milk
1 tsp vanilla
1/2 cup white all purpose flour
1/2 cup whole wheat flour
1/4 tsp sea salt
1/2 tsp baking powder
Preheat oven to 200 C / 300 F
- Combine sugar and oil in a large bowl then add the milk and vanilla
- In a separate bowl add the dry ingredients including sesame seeds and mix well.
- Add the dry contents to the wet and mix well.
- Form the dough into around 18 balls, place on a greased or lined cookie sheet and flatten slightly.
- Bake for 20 to 25 minutes. Cool on a wire rack, then top with the glaze.
Maple Tahini Glaze
1/4 cup maple syrup
3 tbsp tahini
1/2 tsp vanilla
Pinch of sea salt
- Place the maple syrup in a small saucepan and heat for a few minutes. Add in the other ingredients and mix well.
- Spoon onto the cooled cookies.