Genie Gems (Makes 12-14 Cookies)
A light, chewy gem that I swear promotes a small level of cosmic consciousness. According to legend, offering sesame to Lord Ganesha was a must and considered the most auspicious oil next to Ghee. The phrase “open sesame” was inspired by the glory of the sesame seed’s pod, which bursts open when it reaches its ultimate maturity stage. Serve with a diffusion of herbal tea, sweetened with agave, and creamed with almond milk. This combination of perfect synergy is sure to offer up its sweet charms.
- 1 cup whole wheat pastry flour
- 1 cup cooking oats, the quick cooking kind
- 1 cup turbinado sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon Himalayan sea salt
- 1/4 cup black sesame seeds
- 1/2 cup golden raisins
- 1/4 cup tahini
- 2 tablespoons sesame oil
- 1/2 cup almond or hemp milk
- 1 teaspoon pure vanilla extract
- 1/4 cup fruit preserves or chutney, for topping
- 2 tablespoons brown rice syrup, for drizzling
Preheat oven to 375°. Wipe down 2 baking sheets with oil.
In a medium bowl, whisk together flour, oats, sugar, baking soda, salt, sesame seeds, and golden raisins.
In a small bowl, whisk together the tahini, oil, milk, and vanilla. Stir the wet ingredients into the dry. If the dough is too dry, just add a bit more milk.
Divide the dough into 12 equal portions, about 2 tablespoons of dough. Place on the pre-oiled baking sheet. With a spoon, press down into each cookie, as these will only spread a little during baking and this will add a nice little nook for a dollop of your favorite fruit preserves or chutney.
Bake for about 10 minutes or until set. Wait about 10 minutes before transferring them to a rack to cool.
Spoon on your favorite fruit spread and drizzle lightly with brown rice syrup.