If you haven’t already signed up for your password access to the Subscriber Resource Library, do it now! Because this Tahini and Date Syrup Cookie recipe uses my Vegan Baking Mix, and the recipe is only available for A Farm of your Home Subscribers!
We have already used this versatile plant-based Baking Mix to make Banana Choc-chunk Muffins, and today, we are using the Vegan Baking Mix to make these divine Tahini and Honey Cookies. If you don’t have a batch mixed and waiting in your pantry, you’ll want to keep it on hand! It’s so useful.
Halva Inspired Tahini and Honey Cookies!
I love halva. That nutty, sugary, tasty, textural, traditional Middle Eastern treat.
The most amazing halva I have ever eaten was at New York’s Seed and Mill in the Chelsea Village. Their range is incredible, so if you happen to be near the Big Apple, it is so worth a visit!
Today, I am 20,000km away from New York! So I am baking these cookies instead.
Tahini is one of my Whole Plant-Based Pantry Essentials and is a paste made from sesame seeds. It has a rich, nutty flavour that works well in savoury and sweet dishes. I have sesame seeds to grow in my garden this spring and I can’t wait.
Raw local honey is another pantry essential, although not strictly vegan. You can substitute date syrup if you aren’t keen to use honey. Honey compliments the tahini flavour beautifully and is a traditional ingredient in Halva.
Tahini and Honey Cookies.
You will need
- 1 cup tahini
- 1/4 cup of Honey or date syrup
- 1 tablespoon of olive oil
- 1 1/2 cups of Vegan Baking Mix
- Sesame seeds and sea salt to sprinkle
Preheat your oven to 175 degrees Celcius.
Mix the tahini, honey and olive oil together until well blended.
Add your tahini, honey and olive oil mix to the Vegan Baking Mix and stir until the mixture comes together as a pliable cookie dough.
You may find it easier to mix this dough with your hands to ensure all baking mix is incorporated evenly.
Take about a tablespoon’s worth of dough and roll into a ball, place on baking tray and press with thumb or a fork to flatten the dough.
Once all on the tray, brush with a little Whole Nut Milk and sprinkle each cookie with sesame seeds and a few salt flakes.
Bake for 10 minutes. Allow to cool on a baking rack.
Makes 20 medium-sized cookies. Store in an airtight container for up to two weeks.
I hope you enjoy these cookies! They are delicious accompanied with Turkish coffee or an espresso.
I love to hear what you think, so please, leave a comment below.