Tahini is one of my favorite nut butters! (Well, technically it's a seed butter, but I digress). I especially love tahini in salad dressings, with bananas, inside of dates, and most of all in oatmeal. I thought I would make a tahini cookie recipe using some ingredients I had lying around my apartment, and this was a win. If you don't like tahini, not to worry! These cookies take out the bitterness and bring out all the sesame goodness.
Ingredients
- 2 very ripe bananas, mashed
- 1/3 c tahini
- 1 tsp vanilla
- 1 1/2 c rolled oats (I used quick oats to give it a smoother consistency - you might want to grind your oats a little bit in a blender or food processor).
- 1/4 tsp cinnamon
- 1/2 tsp baking powder
- Pinch of salt
- 1/4 c brown sugar or maple syrup (optional)
- 1/2 c raisins (or any extras you would like).
Directions
Preheat your oven to 350ยบ. Mash the two bananas together until they are mostly smooth, and mix in the tahini and vanilla extract, and maple syrup (if you are using it) in a mixing bowl until well combined. In a separate bowl, mix all the dry ingredients together and then slowly add the dry ingredients until a dough forms. Fold in the raisins and any other extra ingredients you prefer) and scoop them in heaping tablespoons onto a baking sheet. Bake for 15-18 minutes, or when a toothpick comes out clean.
Notes
These cookies taste amazing with brown sugar (after a while the surface of the cookies caramelize and it's out of this world!) but you can make a clean version by substituting maple syrup and adding a tablespoon or so more of oats. Due to the bananas, they are plenty sweet on their own, so it's up to you.
Enjoy!