I hosted a vegan cookie swap this past weekend and since I knew there would be tons of sugary pastries on hand, I wanted to make something that wouldn’t be too sweet. These cookies fit the bill. They aren’t overtly sweet and the flavors of almond and sesame complement each other perfectly, making them a great dessert option for a heavy holiday dinner. The recipe is loosely based on a cookie recipe in Veganomicon by Isa Chandra Moskowtiz and Terry Hope Romero.
- 2 1/4 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 cup vegan margarine, softened at room temperature
- 1 1/4 cup brown sugar
- 1/2 cup almond butter
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2/3 cup black and white sesame seeds, mixed together in a shallow dish
- Preheat oven to 350 degrees. Lightly grease two cookie sheets.
- Sift together flour, baking powder, baking soda, salt, ginger and cinnamon. Set aside.
- In a large bowl, mix together the margarine and brown sugar with an electric mixer for about 3 minutes, until it’s light and fluffy. Add the almond butter, soy milk, almond extract and vanilla extract and mix for about 4 more minutes, until creamy.
- Using a wooden spoon or rubber spatula, stir in the dry mixture until a dough forms.
- Roll the dough into 1-inch sized balls and then roll in the sesame seeds. Place on cookie sheet and slightly flatten the balls. Leave about an 1 1/2″ space between cookies.
- Bake for 14 minutes, remove from oven and allow cookies to cool on sheet for a few minutes before transferring them to a wire rack to cool.
Makes 4 dozen cookies
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