That Fabulous Tahini Cookie!
"I have been mad about these cookies made at my local Earthfare store for three years, and this week I was finally able to weasel the recipe out of their baker!! These little gems are excellent for folks who have wheat allergies, and they are vegan (if you don't consider honey an animal product). I hope you enjoy these little goodies as much as I do! Be forewarned: the number of servings is an estimate from their baker, as at the store they make about 30 cookies the size of your head from this recipe. I HIGHLY recommend cutting it down some for your first try."
photo by Debbie R.
- Ready In:
- 10mins
- Ingredients:
- 5
- Serves:
-
60
ingredients
- 2 cups tahini
- 3 cups honey
- 1 tablespoon salt
- 3 cups sunflower seeds, toasted
- 8 cups oatmeal
directions
- Combine oatmeal, sunflower seeds, and salt. Mix with remaining ingredients.
- Form crabcake-like patties and place on a greased pan.
- Bake about 10 minutes, or until brown around the edges and soft in the center.
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Reviews
-
While we try to mostly limit our sweet treats to when we entertain, I have a well-deserved rep around our house as a *Cookie Monster* w/no self-control, so making a 1/4 version of your recipe for ZWT6 Family Picks was a form of dietary self-defence. The recipe esp intrigued me because my best friend here has 2 severely lactose-allergic dtrs & we are always looking for sweet treats they will enjoy & will help them to feel less-deprived. I was short of the 3/4 cup sunflower seeds needed, made up the difference w/chopped walnuts & otherwise made the recipe as written. Honey here is extremely thick & diff to work with, but I long ago learned the trick that warming it solves that issue. My convection oven occ cooks hotter than expected & no oven temp was given, so it became a matter of guesswork. I tried to rely on prior reviews, but they were all diff (if mentioned at all) & I finally opted for the average of 325F for 10 min. Luckily that worked well as the outcome was excellent. Thx for sharing this recipe w/us. It made for a fun dy of discovery in my kitchen & will be shared w/my friend. :-) -
These are great! I am always looking for healthier dessert recipes and this one is fabulous. I quartered the recipe and added 3/4 t cinnamon, used 1/4 c Tahini and 1/4 c peanut butter instead of just the Tahini. I used crushed walnuts instead of sunflower seeds (didn't have any on hand). I think that next time I'll add some chocolate chips! Thanks for sharing! -
Oh, yum, yum, yum - SUPERYUM! Smelly, these cookies are fantastic! And so easy to make, too!! I'd love to try them with cashew butter, or mystery butter, too. The crunch from the sunflower seeds, the chewyness of the oats, combined with the earthyness of the tahini and the subtle sweet of the honey - wow! Thank you so much for seeking this recipe out and posting it! Recipenapped for Veggie Swap 18. -
This IS the perfect cookie! I love that it's wheat-free AND dairy/egg-free so I didn't have to modify it. I also love that it's free of refined sugar (even though the honey technically makes it not vegan, I'm a honey-loving vegan and proud of it). The flavor is subtle and wonderful. I didn't have any problem with the dough. I mixed the dry into the wet with a rubber spatula then spooned it onto the sheets. I baked them at 350 for about 12-14 minutes. It took that long for them to get golden-brown around the edges. Then I let them cool on the pans for 10 minutes because I could tell they were fragile. These were easy to make with only 5 ingredients and will definitely become a staple at my house. PS: I added about 1/2 cup carob chips (and had quartered the recipe so that would be 2 cups if you make it with the written amounts), which complemented the other flavors quite nicely. -
Fabulous indeed as far as taste is concerned! These cookies tasted so yummy with the tahini giving them a unique "earthy" flavour. The only thing I would do differently next time is to reduce the amount of salt used cause I could taste it in my cookies and didnt like that so much. I made 1/3 of the recipe and still got 35 medium-sized cookies (see pic). I'm taking one star off this recipe cause I had serious trouble working with the dough. It was so sticky and I could hardly get it from my hands! But in the end all the effort was worth it. Thank you very much for posting this recipe, smellyvegetarian! Made for 1-2-3 Hit Wonders March 2009.
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Tweaks
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These are great! I am always looking for healthier dessert recipes and this one is fabulous. I quartered the recipe and added 3/4 t cinnamon, used 1/4 c Tahini and 1/4 c peanut butter instead of just the Tahini. I used crushed walnuts instead of sunflower seeds (didn't have any on hand). I think that next time I'll add some chocolate chips! Thanks for sharing!
RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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