Tahini-Oat Cookies by TheDevineKitchen

TheDevineKitchen

Tahini-Oat Cookies

Yield: 24 cookies

Naturally sweetened and actually on the healthy side, these are guilt-free cookies if you don’t eat too many!

Ingredients:

• 1 cup oat flour

• 1 cup whole wheat pastry flour

• 1 teaspoon baking powder

• ½ teaspoon fine sea salt

• 1 cup tahini (well emulsified)

• ½ cup maple syrup

• ¼ cup plus 1 tablespoon cold-pressed virgin coconut oil (gently warmed if solid)

• 1 teaspoon vanilla extract

Method:

1. In a large bowl, combine flours, baking powder and salt.

2. In a 2-cup measuring cup, measure and then whisk together tahini, syrup, liquid coconut oil and vanilla until smooth.

3. Add liquid mixture to flour stirring gently until well combined.

4. Preheat oven to 350∞F. 

5. Using a tablespoon measure, scoop dough and form into balls.  Place on parchment lined baking sheets (you’ll need two) approximately 2 inches apart and press down with 2 fingers to flatten slightly.  Optional but recommended tip: chill for 20-30 minutes in fridge before baking.  This solidifies the fat so the cookies spread less. 

6. Bake for 16-18 minutes or until lightly golden around the edges.  Allow to cool on baking sheets so cookies firm up before eating.

Variation:

• To spice these cookies up, add ½ teaspoon ground cinnamon and/or ¼ teaspoon each of ground cardamom and ginger.