Vegan Tahini Cookies
I guess, I've already mentioned it once or twice: I love, love, love tahini! There is no dish that doesn't taste even better when you add tahini – from salad dressing to even Christmas cookies! This recipe delivers lovely, crispy sesame cookies right under your Christmas tree (okay, you've probably eaten up all of them before Christmas evening), they even make a pretty decent Christmas present, when in fact they are also delicious throughout the res of the year.
The recipe is an easy treat: combine all ingredients and roll the dough into a log before rolling the dough in a bed of sesame seeds to cover it all over. This will make sure that each cookie is wearing a nice sesame coat in the end - just beautiful! After refrigerating it, there's no need to shape it into something or cut it out, because all you need to do is slice the dough and bake it. Yep, there now officially is no reason to NOT bake these cookies right away... except if you're allergic to sesame. In this case, consider yourself hugged and comforted.
Vegan Tahini Cookies
Ingredients
- 250 g (2 cups) flour
- 75 g (0.33 cup) tahini
- 150 g (1.33 sticks) vegan butter
- 0.25 tsp salt
- 125 g (0.5 cup) raw cane sugar
- 100 g (3.5 oz) black sesame seeds
- 100 g (3.5 oz) white sesame seeds
- flaky sea salt
Instructions
- Add flour, raw cane sugar, and salt to a bowl and stir to combine. Dice vegan butter and add together with tahini to the bowl. Stir to combine until a smooth dough forms. Roll into a log.
- Generously sprinkle white and black sesame seeds on a large piece of plastic wrap. Place the dough on the wrap and roll until it's all over covered with sesame. Fold into the plastic wrap and refrigerate for approx. 60 minutes.
- Preheat oven to 180°C/355°F. Slice the cooled dough and transfer the cookies onto a parchment-lined baking sheet. If desired, sprinkle with flaky sea salt. Bake for approx. 15 minutes until the cookies are golden brown. Let cool down and eat!
