Tahini Cookies
Prep time
Cook time
Total time
Tahini gives these cookies a distinctive flavor that melds well with honey.
Author: Alisa Fleming
Recipe type: Dessert
Cuisine: Mediterranean
Serves: 15 to 20 cookies
Ingredients
- ¾ cup sunflower seeds
- ¾ cup honey (can sub a vegan honey alternative)
- ½ cup tahini (can sub another nut or seed butter)
- ½ teaspoon salt
- 2 cups quick oats or rolled oats (certified gluten-free, if needed)
- Dairy-free chocolate chips, as many as you like (optional, but recommended)
Instructions
- Preheat your oven to 300ºF. While the oven is preheating, place the sunflower seeds on your baking sheet and put them in the oven to toast for about 5 minutes while you prep the other ingredients.
- In a mixing bowl, stir together the honey, tahini, and salt. Stir in the oats, toasted sunflower seeds, and chocolate chips, if using. The dough will be quite sticky.
- Using wet hands (to prevent sticking), shape the dough into crabcake-like patties (I got about 15 patties) and place on a baking sheet lined with parchment paper. They don’t spread much while baking.
- Bake the cookies for 13 to 15 minutes. They will start to darken slightly, but will still have a sheen when they are done. The gloss will make them appear wet, but they aren’t.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/tahini-cookies