Tahini coconut oatmeal cookies is the humble sesame seed. The seed is an excellent source of protein, healthful fat, calcium, and several other nutrients. Sesame’s roots run deep: the seed was cultivated in Africa and India as far back as 2250 BC, and it is a staple among many cultures on several continents.

Ingredients

1 cup all-purpose flour

½ teaspoon baking powder

½ cup tahini

⅓ cup maple syrup or

agave syrup

¼ cup granulated sugar

¼ cup soymilk

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

1 cup rolled oats

½ cup chopped walnuts

½ cup shredded dried coconut (sweetened or unsweetened)

⅓ cup powdered sugar (optional)

Method

Preheat the oven to 350 degrees F and oil 3 baking sheets.

Combine the flour and baking powder in a bowl. In a separate large bowl, combine the tahini, maple syrup, and granulated sugar and beat with a wooden spoon until creamy. Beat in the soymilk, vanilla extract, and cinnamon.

Add the flour mixture and stir until just combined. Mix in the oats, walnuts, and coconut.

Form the dough into 1-inch balls and arrange them on the prepared baking sheets about 2 inches apart.

Bake for 13 to 15 minutes, or until the edges are very lightly browned. Cool on racks. Dust the cooled cookies with the powdered sugar, if desired. Store in a sealed container.