Cookies all lined up before baking.
These are highly addictive and a perfect balance of sweet and not sweet (ha haha ha). These are easy to make, they freeze well, they go in lunches well and are somewhat nutritious. At the very least you are using tahini which will add the goodness of sesame in your diet. Yum yum! If you make hummus at home, you probably have tahini in the fridge. If you don't make hummus at home, you should (kidding, it's not for everyone). But I would recommend borrowing some tahini from a friend to try these cookies then you WILL be going out to buy tahini to make these again and again (and give your friend a batch to say thanks for the initial lend of tahini). Tahini is found at my grocery store in the Natural Foods section and in the Ethnic Foods section. You will find it next to the canned stuffed grape leaves (which are also very good, go ahead and bring a can of them home too - just don't eat them all in one sitting, it is all natural fat but it's still fat). Stir the tahini every time you open it as it will separate much like a natural nut butter.
Cookies all lined up after baking. This is the same pan, see how they did not spread at all?
Tahini Oatmeal Chocolate Chip Cookies
inspired by UrbanVeganista's site
2 cups rolled oats
1/3 cup all-purpose flour
1/3 cup whole wheat flour
1/3 cup mixed flax meal, wheat germ and oat bran (or another 1/3 cup flour) (so 1 cup flour total)
1 teaspoon ground cinnamon, rounded
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup tahini
1/4 cup coconut oil (or butter)
2/3 cup white sugar
2/3 cup packed light brown sugar
1 Tbsp vanilla extract
1 cup semisweet or bittersweet chocolate chips
1/2 cup chopped walnuts and / or raisins and / or sunflower seeds
(I'd limit the add-ins to 1.5 cups total from experience of adding more and it being harder to work with)
- mix dry in medium bowl
- beat tahini and coconut oil with electric mixer, add sugar and beat, add eggs and beat, add vanilla and beat
- add dry to wet and combine well
- add add-ins (chocolate chips, nuts, raisins, seeds...)
- form into balls and flatten slightly (cookies do not spread much at all, so you can space them pretty close together). You may need to use wet hands for this. You may also want to chill the dough for about 20 minutes before this step.
- 350F for 12-14 minutes
Please tell me you tried them and love them as much as my family and I do! Or not...