Flourless Tahini-Oatmeal Cookies
3
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 24 • Difficulty: Easy
It’s time to take tahini beyond hummus. The nutty flavor of sesame paste shines in baked goods like these chewy cookies featuring oats and cinnamon. For gluten-free treats, always double-check the label on your oats. Tahini is a rich nut-free paste that’s made from ground sesame seeds and is versatile enough for sweet or savory dishes. Store it in the fridge for up to a year and be sure to stir until well combined before using.
Ingredients
Cooking spray
4 spray(s)
Packed light brown sugar
0.666 cup(s)
Tahini
0.666 cup(s)
Water
2 Tbsp
Egg
1 item(s), large
Ground cinnamon
1 tsp
Vanilla extract
0.5 tsp
Kosher salt
0.5 tsp
Old-fashioned rolled oats
1.25 cup(s)
Instructions
1
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
2
Using an electric mixer, in a medium bowl, beat the sugar, tahini, cold water, and egg until smooth, 2 to 3 minutes. Beat in the cinnamon, vanilla, and salt. Using a spatula, fold in the oats.
3
Using a mini cookie scoop or tablespoon, scoop the dough into 24 balls and arrange on the prepared pans, spacing the balls 2 inches apart. Lightly coat a mini offset spatula with cooking spray and press down on each ball to flatten it into a 2-inch disk.
4
Bake the cookies until the edges are just beginning to brown, 8 to 9 minutes. (The cookies will continue to set as they cool.) Let cool for 10 minutes on the cookie sheets. Transfer to a wire rack to cool completely.
5
Serving size: 1 cookie
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