I was looking at recipes the other day when I came across a recipe for tahini-oatmeal cookies– it billed itself as being vegan, gluten-free, and whole-grain, which ordinarily wouldn’t be in its favor, but it occurred to me that I probably had some leftover tahini in the fridge, so I decided to give it a shot. Sure enough, I had about an inch of tahini left in my jar– just enough to eke out the 1/3 cup necessary for the recipe– plus a few spoonfuls of almond flour leftover from my aquafaba macarons, so it was clearly fate!
Since there was no additional fat in the recipe the dough went together quickly, though it didn’t spread at all in the oven so the resulting cookies ended up a bit too doughy to qualify as “cookies” in my book. I think next time I’ll flatten them out a bit more and hope they crisp up around the edges. I do appreciate the tahini flavor, though, which (as I’ve said before) goes excellently with dark chocolate, and is helped along by a healthy dose of salt. Oddly enough, the combination of tahini and oats reminds me a bit of walnuts, which would also go excellently in these cookies if you so desired.Continue reading