Flourless Tahini Cookies Recipes
TAHINI COOKIES
This cookie recipe uses tahini (sesame seed butter purchased at a health food store or home made), also uses oatmeal, no flour, no sugar, no eggs and no dairy products. As variation, add chopped apples, raisins or dates.
Provided by Vanessa
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, stir together the tahini, honey and cinnamon. Mix in walnuts and oats until well blended. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 2 inches apart.
- Bake for 10 minutes in the preheated oven, or until edges are slightly brown. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 53 calories, Carbohydrate 6.9 g, Fat 2.7 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 3.3 mg, Sugar 4 g
HEALTHY TAHINI COOKIES
These chewy tahini cookies are a healthy, gu ilt-free option to satisfy your sweet tooth. Vegan, gluten-free, and optionally nut-free, these are a great, allergy-friendly snack that you'll find disappear as quickly as you made them. Oh, and the batter is pretty awesome too!
Provided by Accidentallycrunchy.com
Categories Dessert
Time 12m
Yield 20 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 180 C and line a baking sheet with parchment paper.
- Combine your wet ingredients (tahini and maple syrup) in a bowl and mix well.
- Add dry ingredients and combine until uniform. The batter will become sticky and thicken slightly.
- Place tbsp or 2 tbsp scoops of batter on your baking sheet, spaced 1 inch apart (press gently with a spoon or fork for flatter cookies).
- Bake for 10-12 minutes (depending on your oven and how chewy you like them).
- Remove from oven and let cool. Enjoy with your drink of choice.
Nutrition Facts : Nutrition Information Serving size 1 cookie Calories
FLOURLESS TAHINI COOKIES
I love tahini and its many uses. It makes awesome cookies! Vanilla sweetens them nicely, but rosewater gives them a more Middle Eastern flair.
Provided by the80srule
Categories Dessert
Time 20m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 6
Steps:
- Thick tahini with a peanut butter like texture is the best for this. If your tahini is really thin, thicken it up with a little cornstarch, arrowroot, or powdered sugar.
- Mix the tahini and sugar with an electric beater until blended together. Add the egg and baking soda, along with the vanilla or rosewater.
- Line a cookie sheet with parchment paper. Form 24 balls by hand or with a teaspoon, spacing them apart well enough. Make sure they're not too big, they WILL expand.
- Bake at 350F until puffy, about 10-12 minutes.
Nutrition Facts : Calories 93.2, Fat 5, SaturatedFat 0.7, Cholesterol 7.8, Sodium 62.9, Carbohydrate 11, Fiber 0.9, Sugar 8.4, Protein 2
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