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Flourless Tahini-Oatmeal Cookies

Flourless Tahini-Oatmeal Cookies

3
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
24
Difficulty
Easy
It’s time to take tahini beyond hummus. The nutty flavor of sesame paste shines in baked goods like these chewy cookies featuring oats and cinnamon. For gluten-free treats, always double-check the label on your oats. Tahini is a rich nut-free paste that’s made from ground sesame seeds and is versa­tile enough for sweet or savory dishes. Store it in the fridge for up to a year and be sure to stir until well combined before using.

Ingredients

Cooking spray

4 spray(s)

Packed light brown sugar

⅔ cup(s)

Tahini

⅔ cup(s)

Water

2 Tbsp, cold

Egg

1 item(s), large

Ground cinnamon

1 tsp

Vanilla extract

½ tsp

Kosher salt

½ tsp

Old-fashioned rolled oats

1¼ cup(s), gluten-free

Instructions

  1. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
  2. Using an electric mixer, in a medium bowl, beat the sugar, tahini, cold water, and egg until smooth, 2 to 3 minutes. Beat in the cinnamon, vanilla, and salt. Using a spatula, fold in the oats.
  3. Using a mini cookie scoop or tablespoon, scoop the dough into 24 balls and arrange on the prepared pans, spacing the balls 2 inches apart. Lightly coat a mini offset spatula with cooking spray and press down on each ball to flatten it into a 2-inch disk.
  4. Bake the cookies until the edges are just beginning to brown, 8 to 9 minutes. (The cookies will continue to set as they cool.) Let cool for 10 minutes on the cookie sheets. Transfer to a wire rack to cool completely.
  5. Serving size: 1 cookie

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