I’ve been having stressful days lately where I desperately crave the comfort of a cookie.
I’ll usually make those addictive tahini cookies from my cookbook, 5 Ingredient Vegan. But my September #IngredientOfTheMonth is figs, so they’ve inspired a reworking of my favorite tahini cookies. They are incredibly easy to make, and require less than 10 minutes in the oven.
Though I’m not supposed to be drinking coffee (I have a hard time breaking my dependency these days), these are super nice with an espresso or soy cappuccino. I think a cup of tea would be delightful too.
- ½ cup tahini
- ¼ cup maple syrup
- 1 tsp cinnamon
- ¾ cup oat flour (I grind up my oats myself)
- ¼ cup chopped hazelnuts
- 1 large fig, thinly sliced
- Preheat oven to 350°, and line a baking sheet with parchment paper.
- Pour the tahini, maple syrup, and cinnamon into a mixing bowl. Stir well to combine.
- Stir in the oat flour and hazelnuts.
- The batter will be very thick. Form into small balls, and then flatten into a cookie shape.
- Place on the parchment paper, and press a slice of fig onto the top of each cookie.
- Bake for 8 minutes, or 10 if you'd like them to be crunchy.
- Once removed from the oven, let the cookies cool for about 10 minutes before enjoying.