Flourless Tahini Cookies Recipes

HEALTHY TAHINI COOKIES

Healthy Tahini Cookies image

These chewy tahini cookies are a healthy, gu ilt-free option to satisfy your sweet tooth. Vegan, gluten-free, and optionally nut-free, these are a great, allergy-friendly snack that you'll find disappear as quickly as you made them. Oh, and the batter is pretty awesome too!

Provided by Accidentallycrunchy.com

Categories Dessert

Time 12m

Yield 20 cookies

Number Of Ingredients 8

Ingredients

1 cup rolled oats
½ cup + 1 tbsp tahina
⅓ cup + 1 tbsp maple syrup (use silan if you want it to be less sweet)
½ cup ground coconut (unsweetened)
4 tbsp dried cranberries
2 tbsp hemp seeds
4 tbsp crushed walnuts or slivered almonds (optional)
2 tbsp mini chocolate chips (I prefer at least 60% cocoa)

Steps:

Preheat oven to 180 C and line a baking sheet with parchment paper.
Combine your wet ingredients (tahini and maple syrup) in a bowl and mix well.
Add dry ingredients and combine until uniform. The batter will become sticky and thicken slightly.
Place tbsp or 2 tbsp scoops of batter on your baking sheet, spaced 1 inch apart (press gently with a spoon or fork for flatter cookies).
Bake for 10-12 minutes (depending on your oven and how chewy you like them).
Remove from oven and let cool. Enjoy with your drink of choice.

Nutrition Facts : Nutrition Information Serving size 1 cookie Calories

TAHINI COOKIES

Tahini Cookies image

This cookie recipe uses tahini (sesame seed butter purchased at a health food store or home made), also uses oatmeal, no flour, no sugar, no eggs and no dairy products. As variation, add chopped apples, raisins or dates.

Provided by Vanessa

Categories Desserts Cookies Oatmeal Cookie Recipes

Time 25m

Yield 36

Number Of Ingredients 5

Ingredients

6 tablespoons tahini
½ cup honey
½ teaspoon ground cinnamon
1 ½ cups quick cooking oats
½ cup chopped walnuts

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir together the tahini, honey and cinnamon. Mix in walnuts and oats until well blended. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 2 inches apart.
Bake for 10 minutes in the preheated oven, or until edges are slightly brown. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 53 calories, Carbohydrate 6.9 g, Fat 2.7 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 3.3 mg, Sugar 4 g

FLOURLESS TAHINI COOKIES

Flourless Tahini Cookies image

I love tahini and its many uses. It makes awesome cookies! Vanilla sweetens them nicely, but rosewater gives them a more Middle Eastern flair.

Provided by the80srule

Categories Dessert

Time 20m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 6

Ingredients

1 cup tahini
1 cup sugar
1 large egg
1 teaspoon baking soda
2 teaspoons vanilla
2 teaspoons rose water

Steps:

Thick tahini with a peanut butter like texture is the best for this. If your tahini is really thin, thicken it up with a little cornstarch, arrowroot, or powdered sugar.
Mix the tahini and sugar with an electric beater until blended together. Add the egg and baking soda, along with the vanilla or rosewater.
Line a cookie sheet with parchment paper. Form 24 balls by hand or with a teaspoon, spacing them apart well enough. Make sure they're not too big, they WILL expand.
Bake at 350F until puffy, about 10-12 minutes.

Nutrition Facts : Calories 93.2, Fat 5, SaturatedFat 0.7, Cholesterol 7.8, Sodium 62.9, Carbohydrate 11, Fiber 0.9, Sugar 8.4, Protein 2

FLOURLESS TAHINI-OATMEAL COOKIES

Flourless Tahini-Oatmeal Cookies image

If you think tahini is only for hummus and salad dressings, think again. The nutty, rich flavor of sesame paste shines in baked goods like these cookies featuring chewy oats and a hint of vanilla and cinnamon. For gluten-free treats, always make sure to double check the label of your oats.

Categories Dessert,Snack

Time 20m

Yield 24 servings

Number Of Ingredients 9

Ingredients

4 spray(s) Cooking spray
0.666 cup(s) Packed light brown sugar
0.666 cup(s) Tahini
2 tbsp(s) Water cold
1 large egg(s) Egg(s)
1 tsp(s) Ground cinnamon
0.5 tsp(s) Vanilla extract
0.5 tsp(s) Kosher salt
1.25 cup(s) Old-fashioned rolled oats gluten-free

Steps:

Preheat the oven to 350°F and line two cookie sheets with parchment paper. In a medium bowl, beat together light brown sugar, tahini, water, and egg until smooth; 2 to 3 minutes. Beat in cinnamon, vanilla, and salt. Fold in oats until completely combined.
Using mini cookie scoop or a measuring tablespoon, scoop cookie dough into 24 balls and arrange on prepared pans, spacing at least 2 inches apart.
Using a spatula, lightly coated with cooking spray, press down on each ball of dough slightly to flatten into a 2" disc. Bake cookies until the edges are just beginning to brown, 8 to 9 minutes. They'll continue to set at room temperature as they cool.
Cool for 10 minutes on the cookie sheets before transferring to a wire rack to cool completely.
Per serving: 1 cookie

Nutrition Facts : Calories 79 kcal

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