We typically don’t think of tahini as a cookie ingredient, but adding it adds an earthy, rich flavour and packs a punch of protein. Tahini is made from ground, toasted sesame seeds that give these cookies a distinct deep and nutty flavour.

Tahini Oatmeal Cookies

Servings

Ingredients

• 1 Cup Rolled oats
• 1/2 Cup Almond flour
• 1/2 Teaspoon Baking soda
• 1/2 Teaspoon Himalayan salt (or pink salt)
• 1/2 Cup Tahini Can substitute any other nut butter (almond, soy, peanut nut etc)
• 1/4 Cup Molasses, honey or maple syrup
• 1 Teaspoon Pure vanilla extract
• 1/2 Cup Chopped Medjool dates Can substitute chocolate chips
• 1/2 Cup Chopped pecans or walnuts

Servings Ingredients 1 Cup Rolled oats 1/2 Cup Almond flour 1/2 Teaspoon Baking soda 1/2 Teaspoon Himalayan salt (or pink salt) 1/2 Cup Tahini Can substitute any other nut butter (almond, soy, peanut nut etc) 1/4 Cup Molasses, honey or maple syrup 1 Teaspoon Pure vanilla extract 1/2 Cup Chopped Medjool dates Can substitute chocolate chips 1/2 Cup Chopped pecans or walnuts

Instructions

1. Preheat the oven to 350 degrees.

   
2. In a medium bowl, mix together the oats, almond flour, baking soda and salt.
3. Add in the tahini, molasses and vanilla. Mix well.
4. Fold in the dates and nuts.
5. Line a cookie tray with parchment paper. Scoop or roll the dough into balls and place each ball on the the cookie sheet. Spread 2-3 inches apart.
6. Bake for 10-12 minutes or until golden brown around the edges.
7. Remove from the oven and and let cool on a wire rack for 12-15 minutes.
8. These cookies are delicious either warm or cool.