Open Sesame Cookies
Wonderfully chewy and packed with nutty sesame flavor, these cookies get a delightful twist from black and brown sesame seeds, tahini, and dried cranberries. Even better the next day!
Equipment
- Baking sheets, Parchment paper or silicone baking mat, Medium bowl, Small bowl, Whisk, Measuring cups and spoons, Wire rack
Ingredients
- 1 cup 120 g whole wheat pastry flour
- 1 cup 78 g quick-cooking oats
- 1 cup 220 g firmly packed light brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¼ cup 32 g black sesame seeds
- ¼ cup 32 g brown sesame seeds
- ½ cup 61 g dried cranberries or (80 g) raisins
- ¼ cup 64 g tahini
- 2 tablespoons 30 ml canola oil
- ¼ cup 60 ml almond or other nondairy milk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Line 2 baking sheets with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, oats, brown sugar, baking soda, salt, sesame seeds, and cranberries.
- In a small bowl, whisk together the tahini, oil, milk, and vanilla.
- Stir the wet ingredients into the dry mixture until well combined.
- If the dough is too dry, add a few extra drops of milk.
- Divide the dough into 16 equal portions, using about 2 tablespoons (42 g) of dough per cookie.
- Place on the prepared baking sheets, flattening slightly.
- Leave about 1 inch (2.
- 5 cm) of space between the cookies as they will spread.
- Bake for 9 minutes, or until set.
- Let the cookies rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:
Pair these cookies with a warm cup of chai or a glass of almond milk for a comforting treat.
Wine Advice:
Enjoy with a dessert wine like Moscato d’Asti or a nutty Amontillado Sherry to complement the sesame and dried fruit flavors.
Nutritional Information
Calories: 170 kcal | Carbohydrates: 24 g | Protein: 3 g | Fat: 7 g | Fiber: 2 g | Sugar: 13 g | Salt: 0.1 g
