Who doesn’t love cookies?! These ones have an interestingly different flavour to your ‘normal’ cookie – the tahini (which is just like peanut butter but made with sesame seeds instead of peanuts) gives a kind of nutty flavour, and the lime gives it that little bit of zestiness – a fabulous combination!
Makes about 24 cookies
- 1/2 cup dairy-free margarine, softened
- 3/4 cup sugar
- 1/2 cup tahini, at room temperature (because tahinis have varying oil content, you may have to add a little extra non-dairy milk if the dough appears too dry)
- 45-75 mL non-dairy milk (I use almond milk)
- Grated zest from two limes (about 3 tsp)
- 1 tsp vanilla extract
- 1.25 cups plain flour
- 1.5 tbs cornflour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup black sesame seeds
Preheat oven to 180c. Line two large baking sheets with parchment paper.
In a large mixing bowl, use a hand mixer at medium speed to beat together the margarine and sugar until light and fluffy. Beat in the tahini, 45 mL (2 tbs + 1 tsp) of the non-dairy milk, and the zest. Mix in the vanilla extract.
Add half the flour along with the cornflour, baking powder and salt, and mix well. Add the remaining flour and mix. Use your hands at this point to really work the ingredients together. The dough should hold together when squeezed; if it does not then add a tablespoon or two of non-dairy milk until it does.
Roll dough into walnut-size balls and flatten them a bit with the palms of your hand. The dough may crack on the edges and that is fine. Place the dough balls on the cookie sheets and flatten them a little bit more. Sprinkle and light press sesame seeds into the tops.
Bake for 10-12 mins, until the edges are very lightly browned. Remove the cookies from the oven and let them cool on the sheets for 10 mins. Use a thin, flexible spatula to transfer them to a rack to cool completely.
Adapted from: Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero