‘Today me will live in the moment, unless it is unpleasant, in which case me will eat coooooookies’ – Cookie Monster
These cookies are a great mid-morning snack. Made of tahini, sesame and oats, they are satiating and release healthy energy slowly. Tahini is the blended butter of sesame seeds. It can be dated back to at least the 13thcentury, prevalently used across the middle east, Asia and Africa. Sesame seeds are high in healthy fats, nourishing and strengthening the nervous system. The impressive calcium content of Tahini supports bone health and the magnesium content helps soothe and relax tension in the muscles.
Sesame and tahini are used medicinally in Ayurveda. Given the sweet and heavy qualities, sesame is seen as anabolic and building in nature and so used to rebuild tissue after periods of exhaustion. The oily nature of the seed, helps with those that suffer from dryness (typical Vata symptom) whether ingested or used to massage the skin, using sesame oil. The seed is also seen as grounding, sedating the nervous system. Oats are also seen as nutritive and grounding and so this is the perfect cookie combination.
This recipe is naturally gluten free and vegan.
Ingredients
*Serving size: 12 medium cookies
- ¼ cup tahini
- 1/3 cup brown rice syrup/maple syrup
- 1 tbsp. oat milk
- 1 tsp. vanilla extract
- ¾ cup oats, ground to a fine flour
- 1 tbsp. Kudzu or arrowroot starch
- 1.5 tsp. Baking powder
- ½ tsp. cinnamon
- ½ tsp. cardamom
- 1 cup GF Oats
- 2 Tbsp. Sesame seeds
- ¼ tsp. salt (more to sprinkle over the top)
- 1 tsp. sesame seeds for topping
Method
- Line 2 baking trays with parchment paper and preheat the oven to 350F
- Mix the tahini, syrup, oat milk and vanilla in a bowl
- Mix the oat flour, starch, baking powder, cinnamon, cardamom together until well combined and mix into the first bowl. Stir to combine.
- Add the oats, 2 tablespoons of sesame seeds and salt, mix well
- Wet your hands slightly and place two tablespoons worth of the mixture into your palm, roll into a ball and flatten slightly. If you want equal sized cookies, weigh and portion the mixture or use a small ice cream scoop.
- Sprinkle a little salt and some sesame seeds on top and bake for 10-12 minutes or until starting to brown. Let rest for 10 minutes to firm up before serving.
