Tahini Cookies

I remember seeing a recipe for Tahini Cookies once.  The writer said that it was a great alternative to peanut butter cookies.  It looked easy enough and the reviews were good, so I went out to buy tahini.  Of course life got in the way and the tahini sat in my cupboard for awhile.

Today was a snow day so I decided to bake cookies with my eldest while the baby napped.  I thought about those tahini cookies, but couldn't remember if I had saved that recipe so I looked for a new one.  This one had a lot a great comments and very few ingredients - all great things when I didn't know how much time I'd have before the baby woke up. (Original recipe: http://sweetpotatosoul.com/2014/12/life-changing-tahini-cookies.html)

These cookies came together really easily - perfect for little hands!  And the batter itself is delicious to eat - and safe since there's no raw egg.  This recipe is nut-free, dairy-free and egg-free, and also vegan!

Ingredients:
1 cup tahini
1/4 cup maple syrup
1/4 cup  honey
2 tsp cinnamon
1.5 cups rolled oats
1.5 tsp vanilla
1 tsp salt

Directions:

1. Mix the tahini, maple syrup, honey, cinnamon, vanilla and salt until well combined.

2. Add rolled oats and stir to combine.

3. Scoop out some dough into your hands and roll into a ball.  Place onto a parchment lined baking sheet and flatten slightly.  Repeat with remaining batter.

4. Bake in a preheated 350Ff oven for 10 minutes.

5. Allow to cool for 10 minutes before serving.

Makes approximately 16 cookies.

Try adding chopped walnuts or chocolate chips for added flavour!