• 250g Okara (fresh from the AND SOY blender)
  • 4 large Medjool or 5/6 dates of another variety
  • 25g cranberries
  • 1 ½ tsp baking soda
  • a few drops of vanilla extract or the marrow from a vanilla pod
  • 50g Tahini (sesame-paste)
  • a pinch of salt
  • Additions (to own taste): approx. 10g sesame and 20g cranberries.


I like to enjoy these cookies not only as a healthy, sweet snack for in between, but also as a breakfast treat.


  1. Pre-heat the oven to 175°C on top / bottom heat.
  2. I like to mix all the ingredients in a mixing bowl with a hand blender and, when the mixture produces a nice mouse, I add the remaining sesame seeds and the cranberries. This way you have whole seeds and berries in the cookies.
  3. Place the cookies on the baking paper and into the oven for about 30 minutes. My oven usually takes a bit longer. To check whether the cookies are ready, I lightly press on one. If the consistency is right (should not be quite so mousy) I take it out. Then they just need to cool a bit.
  4. The perfect combination with the cookies, as you can see in the photo, is a glass of fresh homemade soy milk made with the AND SOY blender (perhaps with some cinnamon).