Sesame Snap Cookies (vegan)

It's mid-week, and the fridge is low on food, and so I'm planning my grocery list a bit early this week. I really don't mind too much because I am excited for this weekend. It is my birthday on Friday (earth-day birth-day :), it is Easter weekend, and did I mention it is also earth day! It is something to be excited about considering it has been raining, snowing, storming, cold and dreary for the past 5 days. I am planning on making my own cake, a special new creation I have in mind... stay tuned for a recipe.

But in the meantime, I created a little pick-me-up cookie treat to get through the remainder of the week with some simple staple ingredients. You must get creative with ingredients you have in the fridge when in a pinch. It isn't always about having a serious rich cookie. Sometimes there is more joy is making something that you don't have to run to the store to make. I'll be honest. :) I pretty much do this most of the time. I love finding new ideas by being forced to come up with something out of what you already got. I also use up ingredients that might go to waste as well. These cookies are easy and did I mention I am in love with tahini lately?!

Tahini is the seed butter of sesame seeds. Or some call it sesame paste, but basically it is just ground sesame seeds that turn into a oil/butter mixture. It is said to be one of the oldest condiments in the world. I have been enjoying tahini in more ways than in hummus and sauces. Cookies with tahini is my new favorite treat. That is how these cookies originated, and also, I had some unhulled sesame seeds that I have had for a long time that needed to be used. So, these little sweeties were the perfect treat on a day like today. A little crispy, a little sweet, and a mix between a cookie and a cracker. Maybe a snapper? A snap cookie? Hm, they are one of a kind, and a good balance of flavors.

Sesame Snap Cookie Recipe (vegan)

1 cup of sweet sorghum flour

1/3 cup of tahini

1/3 cup of coconut palm sugar

1 ts. of ground cinnamon

1 ts. of ground ginger

1 ts. of baking powder

1/2 ts. of sea salt

2 TB of olive oil

4 TB of non-dairy milk (I used So Delicious Coconut milk)

Mix all of the ingredients above in a mixing bowl. The dough should be a tad sticky, but easy enough to roll little cookie balls without a problem. Roll a ts. sized cookie balls.

Then, roll cookie balls in bowl, with a mixture of the following:

1/4 cup of sesame seeds

1/4 cup of powdered coconut palm sugar

Once, the cookies are rolled and covered with seeds, then place the cookie balls on a baking sheet. Then use a 4 inch circumference glass or bowl to smash them down into little flattened circles. You want to make sure there is at least an inch between cookies for baking. On an average cookie sheet, you should get about 15 cookies. Bake in a 350 degree oven for 15 minutes. This recipe will make about 30 cookies, so somewhere between 2-3 dozen. This depends on your size of cookies as well.

The cookies are bite-sized and perfect for snacking. You may like to think of them as crackers...but they are most like a gingersnap-like- sesame cookie. Pretty yummy. I hope you try these out, especially since they are so simple, and if you like sesame or tahini.

I hope you have a good day. Looking forward to sharing my next post about my birthday cake....hmmm, it's going to be yummy! fingers-crossed! gluten-free baking is always a little bit of a risk, or should I say, adventure :)

Much love to you today!