What better way to spend this chilly weekend than to stay in make cookies and snuggle up with a binge-worthy Netflix show? A few years ago, a friend sent me a recipe for Salty Sesame and Dark Chocolate Chip cookies from Joy the Baker. It certainly wasn’t the easiest recipe to ‘veganize’ considering if called for quite a bit of butter and an egg, plus an extra egg yolk. However, it was worth the hassle! This recipe for Vegan Salted Sesame Cookies is now one of my all-time favorites.

These are the perfect cookies for anyone who likes things sweet and salty.The sesame seeds add a unique twist on a salty chocolate chip cookie. You can customize the flavor by adding more or less crystalized ginger chips or even chocolate chips! Plus, these cookies come out of the oven warm and chewy. Honestly, they have a consistency rarely found in homemade vegan cookies.

So here it goes, below is my highly modified version of the Salty Sesame and Dark Chocolate Chip cookies from Joy the Baker. Give them a try. Your tastebuds will thank you!

Cheers!

Jocelyn

* Disclaimer: This post contains affiliate and referral links. I may earn a commission or bonus if you click through to make a purchase.  All opinions are my own. I only work with companies and brands I personally support.

Ingredients

• 2 1/4 cups flour
• 1 tsp baking powder
• 3/4 tsp salt
• 1 cup, 2 sticks Earth Balance, softened
• 3/4 cup packed brown sugar
• 3/4 cup granulated vegan sugar or sugar alternative (I used Splenda)
• 2 eggs worth of Ener-G Egg Replacer
• 1 tsp pure vanilla extract
• 1 tsp tamari
• 2 tbs black sesame seeds
• 1 cup dark chocolate chips (I used ghirardelli)
• 1/2 cup crystalized ginger chips
• Sea salt

Instructions

1. Preheat the oven to 350 F.
2. Line two baking pans with parchment paper.
3. Mix together the flour, baking soda and salt.
4. In a large bowl, beat together the Earth Balance and sugars until light and fluffy.
5. Pause the mixer and add the two Ener-G Egg Replacers and beat until well combined.
6. Add the vanilla and soy sauce and beat another 1-2 minutes.
7. Stop the mixer and add the dry ingredients.
8. Beat on low speed until mixed and no clumps remain.
9. Fold in the dark chocolate chips, sesame seeds, and ginger chips.
10. Pour a shallow layer of sesame seeds in a small dish.
11. Rolls golf ball size balls of dough by hand and then roll them in the sesame seeds before placing them on the parchment lined baking sheet.
12. Repeat until all of the dough has been used.
13. Sprinkle a very light amount of sea salt over the cookie dough balls.
14. Bake for ~12 minutes until the edges of the cookies look golden brown.
15. Remove from the oven, transfer to cooling racks, and allow to cool completely before enjoying these delicious cookies!

The post Vegan Salted Sesame Cookies appeared first on Vegan Hostess.

I hope you’re all staying warm! In an effort to help bring the heat, I am happy to announce my first product give away – a Siracha 2 Go keychain. Oh yes, now you can ensure you never have to head out to a restaurant without the sweet spicy chili sauce everyone knows and loves. I’ll also throw in some ‘surprise’ products as well.

How to enter:

• Follow this blog if you aren’t already; and
• Like any post of your choice.
• For an an extra entry like the Vegan Hostess Facebook page.

I will randomly select the winner on Sunday, Feb. 22 at 6pm EST.

Okay, now on to the treats! I found a carton of oats in my refrigerator tonight, and I just couldn’t help myself. It’d been too long since I made a warm, chewy oatmeal cookie. The below-listed recipe is for a slightly more healthy version which utilizes whole wheat flour in lieu of all-purpose, Splenda instead of sugar, and mashed bananas as the binder. The cocoa and vegan chocolate chips pair wonderfully with the light banana flavor. Don’t take my word for it when I say this recipe produces a delicious, healthier alternative, try it yourself!

The post A Spicy Giveaway & Choco Banana-Oat Cookies! appeared first on Vegan Hostess.