Flourless tahini oatmeal biscuits
It’s time to take tahini beyond hummus. The nutty flavour of sesame paste shines in baked goods like these delicious chewy biscuits featuring oats and cinnamon.
⅔ cup(s), (145g)
⅔ cup(s), (160g)
Vanilla bean extract, alcohol free
Rolled oats, dry
1¼ cup(s), (115g)
- Preheat oven to 180°C. Line 2 large baking trays with baking paper.
- Beat sugar, tahini, egg, cinnamon, vanilla, ½ teaspoon salt and 2 tablespoons water in a medium bowl with electric beaters until smooth and combined. Stir in oats.
- Using damp hands, roll level tablespoons of mixture into balls and place 5cm apart on prepared trays. Gently press balls with damp hands to flatten into 5cm rounds.
- Bake for 8-10 minutes, until the edges are lightly browned (biscuits will set as they cool). Stand biscuits on trays for 10 minutes, then transfer to a wire rack to cool completely.