Goodmorning sunshine! What a beautiful weekend we had here in Michigan...it finally feels like spring and the birds are chirping and the yard is coming alive with creatures and plants. Easter is right around the corner, which means there is little bunnies, chicks, eggs and baskets lining the grocery stores and markets. Which may get you thinking about what you may be doing for an Easter treat for the kids...
These cookies are here to get you ready for Easter treat ideas. I would call them, egg n'nest cookies, but then you might not really know what they are made of. They are a very simple, sugar-free, egg-free, and gluten and dairy free cookie... and oh did I mention, also nut-free. BUT, they have lots of flavor and crunch, and they are soooo cute too. They look like little eggs in nests and you may feel guilty if you are a true vegan eater, but I promise, they are truly vegan and yummy to boot.
I love these little cuties. And you may feel like you cannot have treats, or lamenting how difficult it would be to share a treat with a sensitive child for Easter...this recipe is for you. If you are a chocolate lover, then sub the raisin for a vegan chocolate chip or chunk. The chocolate may be more enticing to some rather than a wrinkly old raisin. I personally love the sweet chewy texture of the raisin. It also is a perfect match for the strong sesame flavor.
I have made 2 batches of these cookies already, and I bet I will be making another before the end of the month. I am loving how simple they are, and also how they are packed with nutrients and protein. I am not afraid of the fat from the sesame butter. I know my body needs it, and I know my body needs balance. That is what is so great about tahini...it is a creamy substance from ground sesame seeds that has a high dose of fat and even protein. It is a good source of iron and also essential minerals like copper, manganese, and calcium. They are a good dose of goodness if you ask me. Besides, did I mention how cute these cookies are....:)
Tahini Raisin Drop Cookies Recipe (vegan)
I love these little cuties. And you may feel like you cannot have treats, or lamenting how difficult it would be to share a treat with a sensitive child for Easter...this recipe is for you. If you are a chocolate lover, then sub the raisin for a vegan chocolate chip or chunk. The chocolate may be more enticing to some rather than a wrinkly old raisin. I personally love the sweet chewy texture of the raisin. It also is a perfect match for the strong sesame flavor. 
I have made 2 batches of these cookies already, and I bet I will be making another before the end of the month. I am loving how simple they are, and also how they are packed with nutrients and protein. I am not afraid of the fat from the sesame butter. I know my body needs it, and I know my body needs balance. That is what is so great about tahini...it is a creamy substance from ground sesame seeds that has a high dose of fat and even protein. It is a good source of iron and also essential minerals like copper, manganese, and calcium. They are a good dose of goodness if you ask me. Besides, did I mention how cute these cookies are....:)
Tahini Raisin Drop Cookies Recipe (vegan)
1/2 cup of raw tahini (sesame seed butter)
1 cup of sweet sorghum flour
1 TB of non-dairy milk (I used So Delicious Coconut Beverage)
1/3 cup of pure maple syrup
1 TB. of baking oil, use light olive oil, or melted coconut oil
1 ts. of baking powder
1/2 ts. of sea salt
1 ts. of ground cinnamon
Mix all of the ingredients in a mixing bowl and let sit for a few minutes for all the ingredients to soak into each other, then use a spatula and move your dough around a bit more. It is supposed to be a bit sticky, but also like a thick roll of cookie dough, almost like a traditional PB cookie. Roll out teaspoon sized balls in your hand and place on a cookie sheet, the cookies can be close to each other since they do not spread much. Press a raisin, or chocolate chip in the middle and push down into the cookie. Bake at 350 degrees for 15 minutes. This recipe will make about 30 cookies, but could be more or less depending on how big you make the cookies. This recipe is easily doubled if you want to make more, or bigger cookies in one sitting as well. They turn out to be a mix between a shortbread textured cookie and a nut butter cookie. I hope you try these cuties out and enjoy!
Much love to you today!
Stephanie
I am def. going to try this out esp. for my little one. The only thing is, do you have another option for sweet sorghum flour? I can try and get it from our organic store (the only one here) but its not cheap or reasonable for me. If not, I'll wait to try it later. Bunny's Mum. Thanks xx
ReplyDeleteBenny's Mum- what GF flours can you get or use? You could do a mix of rice/millet/tapioca if you have those available, or a GF flour blend that you buy as well...let me know what you could use, and maybe how it turns out. I used the sorghum flour because I can get it as cheap as rice flour and it is easy to use on its own in this recipe, so I thought it woud make it easy for this one recipe.....
ReplyDeleteHow simple and yummy! I'm on a big tahini kick right now, so this sounds perfect!
ReplyDeleteHi, so I finally made these today. I think I burned them just a tad at the bottoms, or I am thinking because I had extra fat in there that caused them to burn rather easily. It does't help that I have an ancient gas oven. Nevertheless, taste was good. I made my daughter eat these. I am not a fan of sesame, it renders some slight bitterness I feel, so I was wondering can I substitute other nut butters in the same quantities? I am asking because I don't want to experiment with the expensive sorghum flour :-p I love the texture and the fact that it is gluten free, thank you for the recipe!!!!! xoxo Bunnys mum
ReplyDeleteBunny's mum- you could most definitely try to make these with sunflowerseed butter or other nut butters. I think it would work fine even though I have not tried them all specifically. I would start with the same quantity, and add more if need to thicken it up. Yes, sorghum is expensive, so yeah.... expensive experiements. You could try another flour too if you wanted....maybe rice or a gf baking mix. thanks for the comment....much love to you and daughter! :)
ReplyDeleteOk, will do. Thank you :) These are actually quite nice, because they aren't sweet to the point that I am shoving mouthfuls of them into me, otherwise I can get out of control :p I would like to try Rice Flour, I think that would be a more doable option as it is more widely available and also as a result less expensive. I get very nervous about making substitutions and esp. around GF flours, I am learning to use them thanks to your blog. Thank you for writing back suggestions!! xo :)
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