Flourless tahini-oatmeal cookies
2
Points®
Temps total: 20 min • Préparation: 10 min • Cuisson: 10 min • Portions: 24 • Difficulté: Facile
If you think tahini is only for hummus and salad dressings, think again. The nutty, rich flavor of sesame paste shines in baked goods like these cookies featuring chewy oats and a hint of vanilla and cinnamon. For gluten-free treats, always make sure to double check the label of your oats.
Ingrédients
Cooking spray
4 spray(s)
Packed light brown sugar
⅔ cup(s)
Tahini
⅔ cup(s)
Water
2 tbsp(s), cold
Egg
1 large
Ground cinnamon
1 tsp(s)
Vanilla extract
½ tsp(s)
Kosher salt
½ tsp(s)
Uncooked old-fashioned rolled oats
1¼ cup(s), gluten-free
Instructions
1
Preheat the oven to 350°F and line two cookie sheets with parchment paper. In a medium bowl, beat together light brown sugar, tahini, water, and egg until smooth; 2 to 3 minutes. Beat in cinnamon, vanilla, and salt. Fold in oats until completely combined.
2
Using mini cookie scoop or a measuring tablespoon, scoop cookie dough into 24 balls and arrange on prepared pans, spacing at least 2 inches apart.
3
Using a spatula, lightly coated with cooking spray, press down on each ball of dough slightly to flatten into a 2” disc. Bake cookies until the edges are just beginning to brown, 8 to 9 minutes. They’ll continue to set at room temperature as they cool.
4
Cool for 10 minutes on the cookie sheets before transferring to a wire rack to cool completely.
5
Per serving: 1 cookie
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