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Flourless Tahini Cookies

Contributed by: Susan Gilbertson from the Bob's Red Mill kitchen

  • 1 cup Tahini*
  • 1 cup Honey
  • 1 tsp Vanilla
  • 1/2 tsp ground Cinnamon
  • 1/2 cup chopped mixed Dried Fruit, soaked and drained
  • 3 cups Quick Cooking Rolled Oats
  • 1 cup mixed Nuts and Seeds, chopped

Directions

Preheat the oven to 350 F. Line the baking sheets with parchment paper or a non- stick mat.

In a medium bowl, stir together the tahini, honey, vanilla, cinnamon and soaked dried fruit. Mix in the nuts/seeds and oats until well blended. Wet hands and form into small balls, pressing firmly and flatten lightly with wet fingers on the baking sheet. The cookies should be about one inch in diameter.

Bake for 10 minutes in the preheated oven, or until edges are slightly brown. Cool on the baking sheet for a several minutes before removing to wire racks to cool completely. Makes about 3 dozen cookies.

*Make your own tahini with Natural Brown Sesame Seeds or White Hulled Sesame Seeds.
Flourless Tahini Cookies

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Products Used in this Recipe

Quick Cooking Rolled Oats
 Oats
Quick Cooking Rolled Oats
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Nutritional Information

Serving Size: 1 Cookie Amount Per
Serving 		% Daily
Value
Calories 140  
Calories from Fat 70  
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat g %
Cholesterol g %
Sodium g %
Potassium g %
Total Carbohydrate 16g 5%
Dietary Fiber 2g 8%
Sugars 9g 0%
Protein 3g 6%
Phosphorus g %
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.