Spiced Tahini Oatmeal Cookies
User Reviews
5
Spiced Tahini Oatmeal Cookies
Description
The recipe uses oat flour and rolled oats as the base, enriched with ground cinnamon, allspice, cloves, nutmeg, and a touch of black pepper for a unique warming spice blend. Tahini provides a rich, nutty undertone and moisture, while coconut sugar and maple syrup add a natural sweetness. The dough is thick and sticky, scooped into balls and flatted with a fork before baking until the bottoms turn golden.
Fresh from the oven, the cookies have a soft surface with a gentle crispness around the edges. Although they lose some crispness overnight, they remain chewy and flavorful. The spice and tahini give these cookies a distinct taste compared to traditional oatmeal cookies.
These cookies make for a wholesome snack or a comforting treat. Tips include using certified gluten-free oat flour if needed, or grinding your own rolled oats into flour. Measuring oat flour by weight ensures consistent results. The recipe suggests using additional non-dairy milk to achieve the desired dough texture.
Ingredients
- ⅔ cup oat flour Certified gluten-free if needed. See Notes.
- ¼ cup rolled oats
- ½ teaspoon baking soda
- 1 ¼ teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon salt fine sea salt
- ¼ teaspoon black pepper Medium grind, freshly cracked
- ⅛ teaspoon cloves ground
- ⅛ teaspoon ground nutmeg
- ½ cup tahini stirred well
- ½ cup coconut sugar Sub light or dark brown sugar if desired.
- 1 teaspoon vanilla extract
- 1 ½ tablespoons maple syrup
- 1 to 2 tablespoons non-dairy milk
Instructions
- Preheat oven to 375 degrees F (190 C), and line a large baking sheet with parchment paper.
- In a medium-size bowl whisk together the oat flour, oats, baking soda, cinnamon, allspice, salt, pepper, cloves, and nutmeg. In a mixing bowl combine the tahini, coconut sugar, vanilla, maple syrup, and 1 tablespoon of milk. Stir until smooth.
- Pour the dry ingredients into the mixing bowl, and stir to combine. The dough should be thick and somewhat sticky; if it seems too dry, add 1 more tablespoon of milk.
- Use a tablespoon or cookie scoop to scoop up approx. 1 ½ tablespoons of dough per cookie. Roll the dough between your palms to form a smooth ball, and place on the prepared pan about 3 inches apart. Use a fork to create a criss-cross pattern on the top of each cookie, gently pressing down to flatten. Dip the underside of the fork tines in coconut sugar to prevent sticking.
- Bake 10 to 12 minutes or until the bottoms are golden. The cookies will be very soft straight out of the oven. Allow to rest on the baking sheet for a few minutes, then transfer cookies to a cooling rack. As they cool the outsides will crisp up while the insides remain chewy.
- Once cool, store in an airtight container at room temperature for 2 to 3 days, or freeze for longer storage.
Notes
- Cookies are soft and crisp on the day of baking but become chewy and less crisp the next day.
- Use certified gluten-free oat flour if necessary, or create your own by finely blending rolled oats.
- Weigh oat flour with a kitchen scale (approximately 60 grams) for accurate measurement.
- If no scale is available, lightly spoon and level oat flour for measuring by volume.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Sodium | 60mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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