Sesame Almond Cookies

Prep Time

15 minutes

Prep Notes

This is a great way to try soft silken tofu to replace eggs in a cookie recipe.  The result is a moist delicious cookie with less saturated fat and cholesterol, but with more plant-based protein and fiber.  Give them a try!

Make sure to drain the tofu before adding measuring and adding to the recipe.

Cooking Time

10-12 minutes




¾ cup whole-wheat pastry flour

¾ cup unbleached white flour

1 t. baking powder

1/8 t. salt

¼ cup sesame seeds, toasted *

¾ cup raw almonds, coarsely chopped

4 oz silken tofu, drained well

½ cup light olive oil

¾ cup light brown sugar, packed

1 T. almond extract


  1. Preheat oven to 350
  2. In a bowl, sift together the flours, baking powder and salt.  Mix in the toasted sesame seeds and chopped almonds
  3. In another bowl, mash the tofu and combine withthe olive oil, brown sugar, and almond extract. 
  4. Using a rubber spatula, fold the wet ingredients into the dry.  Roll the mixture into 1” balls, flatted between your palms and place them on ungreased baking sheets.  Bake the cookies about 10-12minutes, until the edges begin to brown.
  • * To toast sesame seeds, add to a small skillet and heat over medium-low toast for several minutes or until lightly brown, stirring occasionally. 


Per cookie:

88 calories

5 grams total fat

1 gram saturated fat

1.5 g protein

9 grams carbohydrates

0 mg cholesterol

45 mg sodium

1 gram fiber


Eating Well for Optimal Health, Andrew Weil, MD