Thursday, August 25, 2011

Tahini and Oatmeal Cookies

I bought tahini sauce last week and haven't done anything with it yet. Last night, I got the baking bug again and decided to make tahini cookies. Surprisingly, they actually came out okay, all without the use of sugar. If you want to make these vegan, take out the honey, add raw sugar (experiment using 1/2 cup to start) and water (again, experiment adding a little at a time). Since they need a binding agent, ground of chia seeds to act like an "egg" should work well. Anyway, I got in the mood to bake last night and try something a little different.

5 tablespoons tahini
3/4 cup honey (I used 1/2 cup raw honey, 1/4 cup orange blossom honey)
1/2 teaspoon cinnamon
1 1/2 cup oatmeal
1/4 cup freshly ground flax seed
1/4 cup slivered almonds
1/4 cup freshly ground almonds
1/2 cup coconut

Preheat the oven to 350 degrees. Lightly grease a cookie sheet. In a medium sized bowl, combine by hand (mixer would be too much for it) the honey, tahini, and cinnamon togther. Add in the rest of the ingredients.

Using a teaspoon, place the dough on the cookie sheet, placing them about two inches apart. I found that the higher mound you can make, the better. You don't want flat cookies or they will burn very easily and spread.

Bake for about 8 minutes, until the edges are browned, but not burned! Be careful, these can go from done to burned very quickly (yes, I learned quickly). Let cool on the cookie sheet for a few minutes before you attempt to move them onto a cooling rack.

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