Vegan Sesame Coconut Cookies

15

08.12.11

Vegan Sesame Coconut Cookies

Vegan Sesame Coconut Cookies

 

I have been bitten by the baking bug once again! This time it’s cookies… I don’t really know if it’s the festivity in the air, especially in the blog world or just my sudden realization but I am into cookies like never before!

I had posted my peanut butter cookie photo on Facebook. A friends of commented that she is ‘still waiting for a healthy cookie recipes without chocolate or peanut butter in it’. I wrote back to her saying I will try to come up with something soon, asking her what flavours she would be interested in. Then suddenly my mind started going wild with hundreds of possibilities… If you are a blogger then you know how dangerous that is! My new found love for cookies is not going to be very good for my waist line but my family sure is happy :)

 

crispy, crumbly and just perfect

crispy, crumbly and just perfect

 

After thinking a lot (lol…) I finally decided that I was going to be baking some coconut cookies. I totally enjoyed this baking experience. I simply took my peanut butter cookie recipe and improvised it. I used only whole wheat flour (no corn flour) and desiccated coconut as the base. I replaced olive oil and peanut butter with coconut oil (yeah…) and then just like that threw in some Tahini into it. I added some roasted sesame seeds to the mix and instead of vanilla I used cinnamon. As I was mixing the dough I was sooo sure that these cookies will turn out amazing. And… I was right ;)

I think my husband is in love with me all over again (he loves coconut!) for baking these. Cookies are crispy, crumbly and just perfect! I made both slightly think and thin cookies and enjoyed them equally. While the thick ones turn soft, thin ones are more crispy and crunchy. Sugar grains add a lovely crunch to the cookies but you can also powder the sugar if you want to avoid biting into them.

 

simple and easy

simple and easy

 

I feel like I have hit a jackpot with this recipe. After this I am feeling a lot more confident with cookie baking. But for my own wellbeing (read waistline ;) ) I have decided not to continue with this baking spree and instead blog more soups which is what I should be eating in this weather.

I used homemade Tahini which is nothing but roasted seame seeds ground with olive oil/sesame oil.

I also used a combination of fresh coconut (which I toasted for a few minutes to get rid of the moisture) and desiccated coconut. Once again, with coconut oil, Tahini, sesame seeds, whole wheat flour and coconut this cookie probably will pass off as a healthy one too ;) what do you think?

 

with coconut oil, Tahini, sesame seeds,

with coconut oil, Tahini, sesame seeds,

 

whole wheat flour and coconut

whole wheat flour and coconut

 

this cookie probably will pass off as a healthy one too ;)

this cookie probably will pass off as a healthy one too ;)

 

it sure is tasty ;)

it sure is tasty ;)

 

[typography font="Cantarell" size="24" size_format="px" color="#b36f98"]Ingredients:[/typography]

  • 2 cups whole wheat flour
  • 1 cup sugar
  • 1 cup desiccated coconut
  • ¼ cup roasted white sesame seeds
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • 2 tsp cinnamon
  • ½-¾ cup coconut oil
  • ¼ cup Tahini
  • 2 tsp plain/roasted white sesame seeds

 

Combine all the dry ingredients and mix well. Pour the wet ingredients one by one mixing slowly till the dough comes together. Let the dough rest for 10 to 15 minutes.

Preheat the oven at 180 degree C for 10 minutes.

Line the baking tray with a parchment paper. Place a small amount of dough between your palms and press to make cookies.

Place them on the baking tray leaving a little gap in between the cookies and sprinkle each cookie with a few sesame seeds. Bake at 180 degree C for 10 to 15 minutes just as the base starts to brown.

Let the cookies cool completely as it’ll still be very soft when hot.

Place in an airtight container and enjoy.

 

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