photo by Sidney Bensimon
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 tahini cookies are the answer. I can have my cookie AND eat it too!
photo by Sidney Bensimon
This 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!!
- ½ cups tahini
- ¼ cup maple syrup
- 2 tsp cinnamon
- ¾ cup quick cooking oats
- ½ cup chopped walnuts
- pinch of sea salt
- 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.