I'd originally purchased the tahini with the intention of making this, and I'd like to follow through on that but am in the middle of a mini-cookie roll at the moment. The hazelnut crackles were a smash hit with...me.....so I decided I needed to reach for success once more. The following did not disappoint. The combination of sesame and cranberry was inspired and yes, they were the perfect size. I might have to issue a decree that no doughballs shall exceed 1 tsp within 100 feet of my kitchen.
Cranberry Oatmeal Sesame Crisps
a riff on these, from the as-yet infallible Celine
a note: Celine calls for half brown sesame seeds and half black sesame seeds. I didn't want to spring for the black sesame seeds but I loved the way the black specks looked in her cookies so I used some poppy seeds instead, thinking they wouldn't add much of a flavor component. Fortuitously, since I love poppy seeds, they did lend a great flavor so I'm inserting them in the recipe. They don't give the same visual pop that the black sesame seeds would have, so next time I think I'll use both colors of sesame seeds and still include some poppy seeds so that's how I've listed the ingredients below. I think these would also be really good with chocolate, chopped walnuts, or raisins in place of cranberries.
Makes about 100 cookies depending on the twee levels in your kitchen.
1 1/2 cup whole wheat pastry flourPreheat oven to 375.
1 1/2 cup rolled oats
3/4 tsp baking soda
1/2 tsp salt
2 Tbl poppy seeds
5 Tbl brown sesame seeds
5 Tbl black sesame seeds
1 cup dried cranberries
1 cup light brown sugar
1/2 cup cane sugar
1/2 cup soy milk
1/2 cup tahini
3 Tbl canola oil
3 tsp pure vanilla extract
In a small bowl, sift together flour, baking soda and salt. Whisk in sesame and poppy seeds and oats and set aside.
In a medium bowl whisk almond milk, tahini, oil, vanilla and sugar together into a paste-like mixture.
Gradually add dry ingredients to wet, whisking consistently and adding more soy milk if necessary to incorporate dry. Fold in the cranberries.
Evenly place doughballs of 1/2 to 1 tsp in size on a parchment-lined baking sheet and gently flatten them. You can dust them with sugar if you want, I did so to a few and didn't have a preference.
Bake for 9-10 minutes (like the hazelnut cookies, you'll know when they're the right shade of brown) and remove from the oven. If possible, leave them on the cookie sheet for a few minutes before putting them on a rack to cool (otherwise they stick a bit to the rack, which was only a little bit annoying and certainly not disastrous).