Vogue's November cover star, Daisy Ridley, is a practicing vegan—which means unfortunately she had to turn down a cookie while having tea with Vogue writer Gaby Wood. But that doesn't mean vegans can't have their sweets and eat them too. In fact, there's an abundance of delectable recipes that are animal product-free.
We asked Estee Raviv, healthy chef and author of new cookbook, Oy Vey Vegan, to share a recipe for a Daisy Ridley-style sweet. Her Tahini Oatmeal cookies were the perfect fit. “These cookies are not only amazingly delicious but they are also super healthy for you. Tahini is rich in calcium, minerals, and vitamins, also a great source of protein, combined with the gluten free old fashioned oats and the pure maple syrup, creates an heavenly combination,” she says. “I don't eat processed sugar, and maple syrup is my go-to sweetener. I love to eat guilt-free food and this is a great example of it. My kids love these cookies and it's a wonderful snack on the go or even as a quick breakfast bite.”
Ingredients:
1 cup tahini paste
1 cup pure maple syrup
3/4 cup unsweetened coconut flakes
1/2 teaspoon cinnamon
3 cups gluten free oats
1 cup chopped raw walnuts
Directions:
Heat oven to 375F.
Take a baking sheet and line with a parchment paper.
To a mixing bowl add tahini paste and maple syrup, mix well. In another bowl add coconut flakes, oats, cinnamon, and walnuts.
Pour the dry ingredients into the wet ingredients, and mix well. Take an ice-cream scoop and create an evenly sized cookies, flattened them with wet spatula (to prevent from sticking) and bake for about 10-15 minutes or until the edges gets golden brown.
Let it cool down completely and set before serving.
May some almond milk be with you.
Watch Daisy Ridley Rap Eminem and Show Off Her Lightsaber Skills: