Tahini-Oat Cookies | Special Diet Recipes | Whole Foods Market
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Description
If you love sesame, you’ll love these vegan cookies, which are rich in flavor from tahini and sesame oil and subtly sweet from a touch of maple syrup. These dairy-free delights make an excellent snack, especially when a cookie craving strikes. Find the recipe here
Makes about 2 dozen
Ingredients:
1 cup rolled oats
1 cup whole wheat pastry flour
1/4 teaspoon fine sea salt
1 teaspoon baking powder
1/4 cup tahini
1/4 cup toasted sesame oil
1 teaspoon pure vanilla extract
2 teaspoons cornstarch
1/2 cup pure maple syrup
3 tablespoons sesame seeds
Method:
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Grind oats in a blender or food processor until coarsely ground. (Do not wash the blender.) In a large bowl, whisk together oats, flour, baking powder and salt; set aside.
Combine maple syrup, tahini, sesame oil, cornstarch and vanilla in the blender and blend until smooth. Stir tahini mixture into oat mixture.
Spread sesame seeds onto a large plate. Using a tablespoon, scoop cookie dough onto the plate and roll into balls, coating with sesame seeds. Arrange dough on the prepared baking sheets about 2 inches apart. Bake until cookies are golden brown on the bottom and puffed, 10 to 12 minutes.
Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack and let cool completely. Cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 weeks.
Nutritional Info:
Per Serving: Serving size: 2 cookies, 180 calories (80 from fat), 9g total fat, 1g saturated fat, 85mg sodium, 24g carbohydrates, (2 g dietary fiber, 8g sugar), 3g protein.
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