Hang tight!
"This cookie recipe uses tahini (sesame seed butter purchased at a health food store or home made), also uses oatmeal, no flour, no sugar, no eggs and no dairy products. As variation, add chopped apples, raisins or dates." — Vanessa
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6 tablespoons tahini
1/2 cup honey
1/2 teaspoon ground cinnamon
1 1/2 cups quick cooking oats
1/2 cup chopped walnuts
This is so easy to make plus being absolutely delicious. It's also special for people who can't eat flour, sugar, eggs, dairy products, corn, or soy.
These don't even hold together enough to be able to pick them up, even though I cooked them a little longer - long enough to make the edges burn a little bit. I tried to get one off the pan and they're just little clumps of tahini & oatmeal basically, that fall all over the place. Flavor isn't that great, either. I just wasted almost all the honey I had left. This was a great idea but needs some major tweaking.
71 Ratings
These are quite tasty given they lack all the bad things that make a cookie good. They are nice and chewy, and raisins give them a nice burst of sweetness. They are more like chewy granola bars made into cookies, so I think it would be better to press the dough into a brownie pan and cut them into bars.
Turned out great! A wonderful alternative to sugary snacks for my son! I used about 2/3 cup of honey instead of 1/2 a cup. I also added raisins. Also a wonderful alternative for people with dairy and wheat allergies.
These are delicious, and taste almost like a hybrid oatmeal/peanut butter cookie. It really is important to let them rest for several minutes after they come out of the oven so they will hold their shape and not crumble. Using baking parchment makes it easier to remove them from the cookie sheet undisturbed -- then, remove them from the parchment after a few more minutes.
used almonds, raisons & groung flax seed
These were delish!I was trying to find a recipe to use up some Tahini that I bought to make hummus. I couldnt believe how good these came out. I added some chopped up dates and they complimented the flavored nicely. My kids, husband and workmates all loved them. Who knows, next time I might buy the Tahini for the cookies and use up the leftovers for hummus!
There really is no need to bake these. I make these same cookies with peaonut butter. And they are no bake. The heat will just kill the nutrients. I also used flaxseeds. These tasted great. I looked for a tahini cookie because my youngest does not like peanut butter and the tahini has such a mild flavor. Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Tahini Cookies
Serving Size: 1/36 of a recipe Servings Per Recipe: 36 Amount Per Serving Calories: 53 Calories from Fat: 24
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