Created with Sketch.



These delectable cookies have a moist cake-like texture and lemon-sesame flavour. They are tasty at tea time, make a pleasant dessert accompanied by fresh fruit salad, and are welcome in a lunch bag.



Makes 36 cookies

2 cups (500 mL) Grainworks unbleached flour or Grainworks whole-wheat pastry flour

½ cup (125 mL) Grainworks sesame seeds

2 teaspoons (10 mL) baking powder

½ teaspoon (2 mL) salt

1 package (12.3 ounces/349 g) soft tofu

½ cup (125 mL) sunflower oil

½ cup (125 mL) maple syrup

¼ cup (60 mL) brown sugar or other dry sweetner

2 teaspoons (10 mL) grated lemon peel

1 ½ teaspoons (7 mL) lemon extract

1 teaspoon (5 mL) vanilla extract

Preheat the oven to 350o F (180oC).

Put the flour, sesame seeds, baking powder, and salt in a bowl and mix well. Put the tofu, oil, maple
syrup, sugar, lemon peel, and lemon and vanilla extracts in another bowl; mash together and mix well. Stir
flour mixture into wet ingredients, mixing quickly. Drop cookie batter by rounded tablespoonfuls onto 2
oiled baking sheets. Bake for about 20 minutes or until golden brown, rotating the baking sheets after 10
minutes for even baking. Transfer cookies to a rack to cool.

Taken from Cooking Vegetarian (2nd Edition) by Joseph Forest and Vesanto Melina