Flourless Tahini Cookies Food

FLOURLESS TAHINI-OATMEAL COOKIES

Steps:

• Preheat the oven to 350°F and line two cookie sheets with parchment paper. In a medium bowl, beat together light brown sugar, tahini, water, and egg until smooth; 2 to 3 minutes. Beat in cinnamon, vanilla, and salt. Fold in oats until completely combined.
• Using mini cookie scoop or a measuring tablespoon, scoop cookie dough into 24 balls and arrange on prepared pans, spacing at least 2 inches apart.
• Using a spatula, lightly coated with cooking spray, press down on each ball of dough slightly to flatten into a 2" disc. Bake cookies until the edges are just beginning to brown, 8 to 9 minutes. They'll continue to set at room temperature as they cool.
• Cool for 10 minutes on the cookie sheets before transferring to a wire rack to cool completely.
• Per serving: 1 cookie

EASY TAHINI COOKIES (VEGAN + GF)

Steps:

• Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.
• To a medium mixing bowl, add tahini and maple syrup and use a whisk to thoroughly combine. Next add the almond flour, tapioca starch, baking soda, and salt to the tahini mixture. Use a wooden spoon or rubber spatula to mix well.
• Place the sesame seeds into a small bowl and set it nearby. Use a tablespoon or small cookie scoop to scoop the dough, then roll them into near perfect balls before gently rolling each ball in the sesame seeds and placing them 2 inches apart on the baking sheet. Gently press down on the balls to flatten slightly. Recipe as written should make ~20 cookies and they won't spread much, so they should all fit on a standard size baking sheet.
• Bake in the oven for 12-15 minutes until golden. Let cool for 5 minutes, then enjoy!
• Store leftovers covered at room temperature up to 3-4 days, or in the freezer for up to 1 month. Enjoy at room temperature for best texture.

FLOURLESS TAHINI COOKIES

Steps:

• Thick tahini with a peanut butter like texture is the best for this. If your tahini is really thin, thicken it up with a little cornstarch, arrowroot, or powdered sugar.
• Mix the tahini and sugar with an electric beater until blended together. Add the egg and baking soda, along with the vanilla or rosewater.
• Line a cookie sheet with parchment paper. Form 24 balls by hand or with a teaspoon, spacing them apart well enough. Make sure they're not too big, they WILL expand.
• Bake at 350F until puffy, about 10-12 minutes.