Flourless Tahini Oatmeal Cookies Food

FLOURLESS CHEWY OATMEAL COOKIES

Steps:

• Melt the butter and set aside to cool. Place oats in a medium-sized bowl. Stir in both sugars and the salt and blend to break up any lumps.
• In a separate bowl, whisk together the melted butter, vanilla and egg. Stir this into the oat mixture, mixing with your hands or a large wooden spoon to work in the ingredients. Form into a large ball of dough.
• Chill the dough 20 minutes.
• Preheat oven to 350ºF. Meanwhile, prepare a baking sheet by lining with parchment paper.
• Form the chilled dough into 1-inch balls and flatten down very slightly on the baking sheet. Bake for 13 to 17 minutes or until the edges are nicely browned and the tops of the cookies are medium golden in color.
• Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a metal spatula or icing knife.
• The dough can also be brought to room temperature and flattened more when placed on the baking sheet to make a large, crisp and lace-like cookie. Keep the cookies refrigerated.

MIDDLE EASTERN TAHINI OATMEAL (VEGAN)

Steps:

• Mix the oats with the soymilk, tahini, and spices together in a microwave-safe bowl.
• Nuke it for about 1 minute on high.
• Add the chopped dates and almonds, sprinkle with some extra cinnamon and sugar again.
• Try it with some honey (for non-vegans), for a fun new twists on oatmeal!

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.