These cookies are reminiscent of a soft peanut butter cookie but the sesame seeds add a lovely crunch. I used almond butter because that is what I had but any nut butter would work.
Adapted from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero
2 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 cup Earth Balance, softened
1/2 cup chunky almond butter
1/4 cup agave nectar
1 1/4 cups sugar
1/2 cup soy milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2/3 cup of black and white sesame seeds
Preheat to 350F and lightly grease two cookie sheets.
Sift together flour, baking powder, soda, salt, ground ginger, and cinnamon, and set aside.
In a large bowl use electric beaters to cream the Earth Balance until light and fluffy, about 3 minutes. Add the peanut butter, agave, sugar, soy milk, and extracts, and continue to beat until creamy, 4-5 minutes. Using a rubber spatula or wooden spoon, stir in the flour mixture and stir until a firm dough forms.
Roll the dough into walnut-sized balls. Roll each ball in sesame seeds, and place on a prepared cookie sheet, leaving about 1 1/2″ of space between each cookie. Flatten the balls just slightly and bake for 10-11 minutes for chewy cookies, up to 14 minutes for firmer, crunchier cookies. Remove from oven and allow cookies to remain on baking sheets for a few minutes before transferring to wire racks to cool.
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