Sesame Cookies
October is here, and with it comes our cravings for comfort foods at dinner and dessert. While Vanessa returned to her Big Sur routine after evacuating for the Timber Fire–we are beyond grateful to the fire crews who worked to keep our kitchen safe and our spirits up–Alison completed her culinary arts studies at the Institute of Culinary Education. Less time in class means more time to experiment with recipes in her Brooklyn kitchen, though we can’t wait until she’s back in Big Sur for a pre-Thanksgiving visit.
The inspiration for these cookies came from Alison’s massage therapist, a skilled practitioner with decades of experience in Ayurveda. Apparently her pitta (fire) dosha is too active – unsurprising after months in a hot kitchen! The prescription: Cooling foods to soothe irritation and inflammation of the gut and skin, along with sweet flavors to calm irritability and anger. Both are expressions of high Pitta in Ayurvedic medicine (and qualities budding chefs should be aware of).
I’ve been looking for an excuse to make a dish from The Everyday Ayurveda Cookbook, which I picked up as inspiration for eating with the seasons in mind. Beyond winter, fall, spring and summer, ayurvedic principles emphasize eating with balance in mind, instead of counting calories or nutrients. Eating slowly and mindfully without distractions means more enjoyment of food and awareness of what you eat, all rules we live by at Sur La Mer.
Sesame is the main ingredient in these, and is considered special because it has bitter, pungent and sweet tastes. Recipes that contain it are for building strength and immunity. While the gluten-free aspect of these is a happy coincidence, the fact that it calls for natural sweeteners instead of processed sugar make these a healthy alternative to ginger or molasses cookies. The tahini and spices give them a savory flavor and they stay soft and chewy for days in a sealed container, making them the perfect afternoon snack.
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Makes: 12-16 cookies, realistically (though the recipe said two dozen)
1 cup sesame tahini
¼ cup almond flour
⅓ cup maple syrup
½ tsp vanilla extract
2 tsp everyday sweet spice mix* (recipe below)
¼ tsp salt
½ tsp baking soda
1 egg, whisked
2 tsp sesame seeds, plus extra for decoration
Preheat oven to 350 degrees fahrenheit.
Line 2 baking sheets with parchment paper.
In a medium mixing bowl, mix the ingredients together in the order listed. If the batter is too runny to shape, put it in the fridge for 5-10 minutes (we did, and it made shaping the cookies easier)
Shape batter into tablespoon-sized balls or drop with a spoon onto the prepared cookie sheets. Leave a few inches between the balls, as they will puff up when baking.
Sprinkle the tops of the cookies with sesame seeds. Bake for 10-12 minutes, until they are firm enough to touch without your finger sticking to them.
Let the cookies cool completely before removing from the baking sheets. They should be soft and chewy when you eat them.
Adapted from: The Everyday Ayurveda Cookbook, (Amazon, $23)
*Everyday Sweet Spice Mix
2 tbsp cinamon
2 tbsp ginger
1 tbsp cardamom
Combine spices in a glass shaker jar. Measure according to recipe requirements.
