Tahini Granola Cookie Recipe
Ingredients
- 2 cups (8oz/225g) rolled oats, I like the large flake or old fashioned for these
- 1 cup (4½ oz/130 g) any flour of your choice.
- ¾ cup (2 oz/55g) shredded unsweetened coconut
- 2 tbsp. raw pumpkin seeds
- 2 tbsp. raw sunflower seeds
- 1 Tbs. cinnamon
- ¼ tsp. sea salt
- ⅓ cup tahini
- ⅔ cup/160 ml. maple syrup
- ½ cup canola oil OR liquid coconut oil
- 1 tsp. vanilla
- ½ cup chopped walnuts or pecans, optional
- ½ cup small raisins or chocolate chips
Instructions
- 1
Preheat oven to 350˚F or 325˚F convection.
- 2
Line 2-3 cookie sheets with parchment.
- 3
In a large bowl, combine, oats, flour, coconut, seeds, cinnamon and salt.
- 4
In a smaller bowl or measuring cup, stir together the tahini, maple syrup, oil and vanilla.
- 5
Pour wet ingredients into dry and stir until evenly combined.Fold in walnuts, raisins or chocolate chips.
- 6
Using a soup spoon or mini-scooper, scoop batter into mounds onto the prepared cookie sheet. You may need to form them into mounds with you fingers. They may appear as if they are not coming together, but they bake up great! Don’t worry about crowding the pan a little, they do not spread.
- 7
Bake for 15 minutes or until lightly browned.
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
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Frequently Asked Questions
How do I make Tahini Granola Cookie?
This Tahini Granola Cookie recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 13 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this tahini granola cookie in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.