Yield: 1 dozen soft cookies


  • 2 T egg replacer
  • ½ c water
  • ½ c Tarazi tahini
  • ½ c canola oil
  • 1/3 c applesauce
  • ½ c maple syrup
  • 3 ½ c gluten free quick oats
  • ¼ c buckwheat flour
  • ½ t baking soda
  • 2 t vanilla extract
  • 2 T sesame seeds, plus more for garnish


In the bowl of a stand mixer, fitted with the paddle attachment, place the egg replacer and water. Mix on low, making sure to combine the two thoroughly; once combined let sit for 5 minutes. Next, add the remainder of the ingredients to the mixing bowl. Mix until uniform and allow the mixture to rest for 15 minutes. Meanwhile, preheat the oven to 350 degrees. After the mixture has rested, scoop the cookie it onto a large, parchment lined cookie sheet using a ¼ c scoop. Flatten each scoop with a spatula dipped into water until approximately 1” thick. Sprinkle with more sesame seeds if desired. Bake in the center of the oven for 18-20 minutes. Let cool and store in an airtight container.