I wish you could smell my kitchen right now! Mindfully indulge in these gluten-free, dairy-free, egg-free, and nut-free cookies. From the crispy edges to the soft middle, these cookies are perfectly balanced.
This cookie is inspired by it’s fellow competitor, the peanut butter cookie. Given the many allergies I have, tahini seemed like the perfect contender. It is nutty, buttery, and oh so delicious in cookie form.
Whip a batch up in minutes. Have some now, and save some for later. These cookies freeze well.
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Bon Appetit!Â
1 1/2 oat flour (or your preferred flour) 3/4 cup tahini 1/3 cup honey 1/3 cup brown sugar (or coconut sugar) 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3 tbsp sesame seeds 4 tbsp mini chocolate chips Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Combine together the oat flour, baking powder, baking soda, and salt into a medium size bowl. Whisk all together Using a standing mixer or hand mixer, blend together the honey, brown sugar, and tahini for 1-2 minutes. On low, slowly add in the flour mixture. Then raise the speed to medium until all the ingredients are mixed together Place the sesame seeds and mini chocolate chips onto two small plates. To form the cookies, press the dough into walnut size balls. (If you try to roll the dough into balls, they will crumble.) Once cookies are in a round shape, press them into the sesames or chocolate chips. Place on a baking sheet 1.5 inches apart Bake in the oven for 8-10 minutes or until the sides and edges are golden brown
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