Vegan Recipes - Desserts

Sunflower-Sesame Molasses Cookies

By Cathe Olson
These are cookies you can feel good about. This makes a big batch so there'll be plenty to store in the freezer.

1 cup sunflower seeds, toasted
1/2 cup sesame seeds, toasted
1 3/4 cups whole wheat flour
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup oil
1/3 cup maple syrup, brown rice syrup, or agave nectar
1/3 cup blackstrap molasses
Ener-G egg replacer for one egg
1 teaspoon vanilla extract
2 tablespoons nondairy milk or yogurt

Preheat oven to 350°F. Oil cookie sheet(s). Coarsely chop sunflower and sesame seeds in food processor, blender, or by hand. Place in large mixing bowl with flour, spice, salt, and baking soda and whisk together. In separate bowl, beat together oil, sweetener, molasses, egg replacer, vanilla, and milk or yogurt. Add liquid ingredients to flour mixture. Stir until combined. Scoop by tablespoonfuls onto prepared cookie sheet. Bake 12 minutes, or until bottoms are golden. Cool on wire rack.

Makes 4 1/2 dozen

Note: If you don't have pumpkin pie spice, use 3/4 teaspoon cinnamon, 1/2 teaspoon cardamom, and 1/4 teaspoon ground nutmeg.

Recipes from The Vegetarian Mother's Cookbook copyright © 2005.

Cathe Olson is the author of the new nondairy ice cream cookbook: Lick It! Cream Dreamy Vegan Ice Cream Your Mouth Will Love, as well as Simply Natural Baby Food and The Vegetarian Mother's Cookbook. Visit Cathe's website at www.simplynaturalbooks.com and her blog at http://catheolson.blogspot.com.

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