Flourless tahini cookies
A gluten-free, dairy-free, refined-sugar-free tahini cookie that reminds you of the Middle East.
What is tahini? I asked myself as I found this recipe on Bob’s Red Mill website. And I still didn’t know what it was, until I went to the grocery store and looked at the ingredients on a jar of tahini. Sesame seeds. Kind of like a seed butter. And I was intrigued. So much so that I bought the jar, came home and made these straight away. And fell in love with them.
They are so much a different taste than my normal peanut butter everything. Which is why I love them. Add to the fact that there’s no refined sugar, no dairy and good whole grains, they are practically begging you to make them. Ok, I’m begging you to make them. And let me know how you go!
- 1 cup tahini
- 1 cup honey
- 1 tsp vanilla extract
- 1 tbs ground cinnamon
- 3 cups gluten-free rolled oats
- 1/2 cup sesame seeds
- Preheat oven to 350F and prepare baking trays with parchment paper.
- In a medium bowl, stir together the tahini, honey, vanilla and cinnamon.
- Mix in the oats until well blended.
- Pour sesame seeds into a bowl.
- Wet hands, or use a teaspoon cookie scoop and roll teaspoon-size balls from dough. Roll each ball in sesame seeds to coat, then press slightly on each cookie to flatten.
- Bake until the edges are slightly browned, about 10 mins.
- Cool on the baking sheet for several minutes before removing to wire racks to cool completely.