Flourless Tahini Oatmeal Cookies Recipes

HEALTHY TAHINI COOKIES

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.

TAHINI COOKIES

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.

FLOURLESS TAHINI-OATMEAL COOKIES

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

FLOURLESS TAHINI COOKIES

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.