The combination of sesame seeds and halvah (candy made from ground sesame seeds, available at Whole Foods Markets, Jewish delicatessens and Middle Eastern stores) makes these vegan cookies a nutty treat.
Make Ahead: The dough can be assembled and refrigerated a day in advance. (Bring the dough to a cool room temperature before baking.) The cookies can be stored in an airtight container for up to 10 days or frozen for up to 1 month.
Servings: 28 cookies
- 3 tablespoons tahini (sesame seed paste)
- 1 tablespoon canola oil
- 3/4 teaspoon toasted sesame oil
- 1/2 cup soy milk
- 1/2 cup sugar
- 1 teaspoon molasses
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 3/4 cup good quality halvah (see headnote)
- 3 tablespoons sesame seeds
- 2 teaspoons coarse sugar
Position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 2 baking sheets with silicone liners or parchment paper.
Combine the tahini, the canola and sesame oils, soy milk, sugar, molasses and vanilla extract in a large bowl. Sift in the flour, baking soda, baking powder, cinnamon, ginger, salt and halvah and combine until well incorporated.
Stir together the sesame seeds and coarse sugar in a small bowl.
Take tablespoon-size balls of dough and roll them in the sesame seed-sugar mixture. Place on the baking sheets, spaced 1 inch apart, and flatten slightly. Bake for about 6 minutes, then rotate the sheets top to bottom and front to back. Bake for about 6 minutes or until the cookies are lightly browned and the centers are mostly firm.
Transfer to a wire rack to cool completely before serving or storing in an airtight container for up to 10 days.
Adapted from "The Vegan Cookie Connoisseur," by Kelly Peloza (Skyhorse Publishing, 2010).
Tested by Bonnie S. Benwick.
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