Well it certainly seems like my recipe crafting abilities are most easily adapted to cookies (not that I’m complaining! ;)) These here cookies are my contribution to this months SOS roundup using tahini. I loved the idea of using tahini in a peanut butter style cookie recipe and cranberries seemed like a good match flavourwise, although had I had chocolate chips they would be in there too. While these certainly aren’t the most healthy cookie out there, tahini does boast some pretty decent nutritional stats and makes these cookies nice and moist and chewy (maybe not a plus for Eve and other crunchy cookie folks, but for the rest of us, super yummy!) so get eat up and just remind yourself that these cookies are contributing to your daily calcium, copper, and EFA intake.
1 cup spelt flour
1 cup rolled oats (I used quick cooking but I am sure you could use old fashioned as well)
1 tsp baking powder
3/4 tsp baking soda
1/2 cup tahini
1/4 cup grapeseed oil
1 cup brown sugar (or Sucanat, for an unrefined substitute)
1 1/2 tsp vanilla extract
2 tsp ground flaxseeds
1/4 – 1/2 cup water or nondairy milk
1/2 cup dried cranberries
Preheat your oven to 350F. Combine flour, oats, baking soda and baking powder in a small bowl. Set aside. Stir together tahini, oil, sugar, vanilla, and flax until fully combined. Add flour mixture in small batches, stirring between each addition. When it is all combined you will likely have quite a dry mixture. Add water/milk until you get a moist dough that holds together (mine still looked borderline too dry but when I rolled it into a ball it held together). Stir in cranberries. Scoop out a tablespoon or so of dough at a time and roll into balls. Place on cookie sheet and flatten. Bake for 10-12 minutes until edges are golden. Allow to cool for a few minutes before removing from cookie sheet. Enjoy!