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I’m a cookie monster. A sweet tooth mama. A sugar fiend. I love my cookies soft, hearty, and moist. They get extra points if they’re healthy. Even more points when they take less than 15 minutes to make. These life-changing cinnamon tahini cookies are the answer. I can have my cookie AND eat it too!
This cinnamon tahini cookies recipe is one of 25 in my e-book 5 Ingredient Vegan. I’ve been making them for almost a year now, and I have no intention of ever stopping. The recipe I’m sharing today is the 5 ingredient version, but I also like to have some fun and toss in extra goodies like chocolate chips and shredded sweet potato. Mmmmmm! Most often when I bake these addictive cookies I end up eating at least a quarter of the batter before they enter the oven. Sometimes I totally skip the oven part and eat the batter with a spoon. Crazy? No way! You’ll understand once you’ve tried these.
As I write this today, I’m sitting in a coffee shop in my neighborhood drinking a delicious soy cappuccino. As soon as I publish this I plan on running home to bake a batch of cookies for my afternoon snack 🙂
Make them, and let me know what you think!!
Cinnamon Tahini Cookies
Ingredients
- ½ cups tahini
- ¼ cup maple syrup
- 2 tsp cinnamon
- ¾ cup quick cooking oats
- ½ cup chopped walnuts
- pinch of sea salt
Instructions
- Mix the tahini, maple syrup, cinnamon, and vanilla well, then add the remaining ingredients. Stir well to combine. Dampen your hands, and scoop 2 or 3 tablespoons into your palm to form into a cookie shape. Place onto a parchment lined baking sheet. Repeat with remaining batter. Bake at 350° for 10 minutes. Allow to cool for 10 minutes before enjoying.
I love this recipe, found it on your site several years ago and make them all the time!
Sometimes I make a modification where I replace 1/4 c of the oats w/ cocoa powder. Always get rave reviews! Thanks for the great recipe!
(sorry I think I posted in the wrong place initially)
hi there are no amounts for the vanilla , pls adv
in the expansion of the recipe, listed above the ingredients list, 1 tsp of vanilla is mentioned as an option.
Cheers!
the directions mention vanilla, yet there is no vanilla listed in ingredients
Hi, there’s comments about replacing the eggs, and instructions mention vanilla, but I don’t see eggs or vanilla in the list of ingredients. This is all the ingredients that I see on the page.
INGREDIENTS
½ cups tahini
¼ cup maple syrup
2 tsp cinnamon
¾ cup quick cooking oats
½ cup chopped walnuts
pinch of sea salt
I love this recipe, found it on your site several years ago and make them all the time!
Sometimes I make a modification where I replace 1/4 c of the oats w/ cocoa powder. Always get rave reviews! Thanks for the great recipe!
These are *so* good and easy — genuinely life-changing! For those using rolled oats instead of quick oats, like me — I left the mixed batter in the fridge for about 15 minutes (probably could do a full 30), which allowed the oats to absorb a little and the tahini to firm up. This made scooping and shaping the cookies super easy and they held together really well, pretty much like a flour chocolate chip cookie. I used dark chocolate and pecans this time and can’t wait to experiment more. Thank you so much for this recipe!
Our whole family loves these cookies. I added an egg substitute (made with flax seed) and the cookie held together better…even when I used regular oats, instead of quick oats. Thank you for this awesome recipe. I’m so glad our daughter gave me a copy of your cookbook.
Fabulous!! I will have to try with the flax egg and regular oats. That flax adds a lot of nutrition too, of course ☺️