As a recent convert to a plant-based diet (a.k.a. veganism), I have a lot to learn.

I have so many questions. What do I eat? How much do I eat? Will I get bored eating plants, seeds, legumes, and so on?

On more than a few occasions, I’ve heard the word foodie used to describe me. Yeah, the word gets some sideways looks but I like to think of it as a love for the culinary arts and a willingness to experiment in the kitchen. Oh, and I should also mention, I love to bake.

I’m not afraid to jump into something new without a depth of knowledge. But, after a few weeks of veganism, I decided to do some deeper research. The search led me straight to where I wanted to be: a cookie recipe! (I’m kidding. Sort of.) This recipe has no butter, no eggs, and also, no flour. Really? I thought, how can this work?

Another surprise: one of the main ingredients in the cookie recipe is tahini. Tahini is also known as sesame paste, or sesame butter. The consistency is similar to natural peanut butter but thinner. And while we are on the subject of peanut butter, tahini can also be used as an alternative for those with nut allergies. It is also nutrient-rich, low in sodium, and packs five grams of protein in two tablespoons. The taste is like a toasted sesame bagel on steroids. But, I was skeptical about using it in a cookie recipe.

Well, I was wrong to be skeptical. And, I mean really wrong. The result was a truly tasty treat that was also incredibly satisfying. Not only that, these cookies are super easy to make as well as to change by swapping out ingredients. Bye-bye boredom.

Be ready to get a little messy with this recipe and share your adaptations in the comments below.

Let’s get baking!

Tahini Cookie Recipe adapted from here.

Serves 2-4

Ingredients:

½ cup (115 grams) Tahini
¼ cup (82 grams) Maple Syrup
1 tsp (4 grams) Vanilla Extract
¾ cup (68 grams) Rolled Oats
2 tbsp (20 grams) Chocolate Chips
Pinch of salt

Instructions:

1. Preheat oven to 350 degrees Fahrenheit/176 degrees Celsius/Gas Mark 4.
2. In a medium-sized bowl, mix tahini, maple syrup, and vanilla until blended.
3. Add oats, chocolate chips, and sea salt to tahini mixture. (But, wait, if you want to add or swap other things like dried fruit, unsweetened coconut flakes, walnuts, or maybe even some cinnamon, do it now.) Stir well to combine.
4. Using damp hands, grab a golf-ball-size amount of the dough. Form the dough into a round, flattened sphere and place on a baking sheet. Repeat until you run out of dough.
5. Bake for 10-12 minutes, remove from oven and allow to cool (if you can wait).