Breakfast or Anytime Tahini Oaties (Oatmeal Tahini Cookies- gluten free and vegan)
I love experimenting in the kitchen and sometimes the tastiest treats come about by accident. I was developing recipes and looked around at all of the ingredients that were out on the counter and inspiration struck! I am generally a savory breakfast kind of person while my family does crave sweets, but I hate nutritionally void sugary foods. These cookies scratch that itchy sweet tooth while providing solid fuel for all. Adding peanut butter makes these a powerhouse treat which will delight at breakfast and snack time. Who wouldn’t like to have cookies to start the day?!?! BONUS: one bowl, one spoon, gluten free and vegan. (Should you want the other version: whisk the peanut butter with some cream cheese and confectioners sugar, you will get that yummy indulgent kind of creamy filling!)
makes 15 single cookies or 7 sandwich with one for the chef!
cooking time 10 minutes
2 cups gluten free rolled oats
1 cup almond meal/flour
1/2 cup hazelnut flour
1/4 cup Qia by Nature’s Path (a prepackaged hot or cold cereal of buckwheat groats, hemp seeds, chia seeds- you may assemble your own combo)
1/2 cup tahini
1/2 cup dark maple syrup
1/4 cup agave
1/4 cup chopped dates and/or dried apples, apricots, cherries, raisins, currants... (optional)
1/2 tsp vanilla paste or 1 tsp vanilla extract
1/2 tsp sea salt
1/2 tsp baking powder
organic peanut butter of choice and/or fruit preserves if making sandwich cookies
preheat oven to 350F
line a large baking sheet with parchment.
- In a large bowl, combine dry ingredients, add wet and stir until well combined.
- On prepared baking sheet, scoop batter (about 2 tbs each- I like to use a small ice cream scoop) about 2” a part. Press gently, but do not flatten, to create uniform disks.
- Bake for 10 minutes and transfer parchment to cooking rack and allow cookies to cool.
- Enjoy as is, or create cookie sandwiches with peanut butter and or jelly.
- Not just for kids.
customize as you like or keep it simple!