This outstanding Cinnamon Tahini Oatmeal Cookie recipe is an adaptation of my dear dear friend, fellow chef and devout foodie Robbin Russell. I have always been a sucker for oatmeal raisin cookies and these are a unique and easy twist to the classic cookie and of course gluten-free, refined sugar free and can be made vegan. This recipe literally takes 5 minutes to prep and only 10 minutes to bake so no excuses! There are tons of fun things that you can add to change them up to your tastes.
Cinnamon Tahini Oatmeal Cookies
INGREDIENTS:
1/2 cup tahini (sesame seed paste)
1 pastured egg or 1 flax egg*
1/4 cup maple syrup
2 teaspoons cinnamon
1/2 teaspoon baking powder
3/4 cup quick cooking oats (or 2/3 cup rolled oats)
1/2 cup chopped walnuts
pinch of sea salt
Makes 1 dozen 2 inch cookies
DIRECTIONS:
Mix the tahini, egg, maple syrup, cinnamon, and vanilla. Add the remaining ingredients and stir well to combine.
Dampen your hands, and scoop 1 tablespoon into your palm to form into a cookie shape.
Place onto a parchment lined baking sheet and gently press down to lightly flatten. Repeat with remaining batter. Bake at 350° for 10 minutes. Allow to cool for 10 minutes before enjoying.
Tips & Notes~
Add-ins:
3 Tablspoons chocolate chips
2 Tablespoons cacao nibs
2 Tablespoons shredded raw sweet potato
2 Tablespoons raisins or cranberries
2 Tablespoons hemp seeds or chia seeds
1 ripe small banana (mashed or diced)
1 teaspoon vanilla extract
*To make a flax egg: mix 1 tablespoon gound flax or chia seed with 3 tablespoons of filtered water. Allow it to sit for 10 minutes to thicken. You can use this as a vegan exchange for each egg needed in any baking applications.
