Last November I featured the recipe for Orange Spice Cookies from “The Allergy-Free Cook Bakes Cakes and Cookies“, by Laurie Sadowski, which still holds the reigning position in my recipe collection for my favorite vegan recipe. Recently I tried another of her recipes, intrigued by the concept of using tahini, a sesame paste, as the substitute for eggs and butter. Tahini on its own is remarkably strong stuff, but when baked with a significant quantity of maple syrup the end result is delightfully flavorful with a noticeable, but not unpleasant, kick from the tahini complemented well by the rich sweetness of the maple syrup. After faithfully following Laurie’s recipe for the first batch that I made, I decided to test out a theory of mine:
There is no recipe that cannot be improved by the addition of cocoa powder.