Tahini-Oat Cookies

Tahini-Oat Cookies

Recipe Rating: 3.91507
Makes about 2 dozen
If you love sesame, you'll love these cookies, which are rich in flavor from sesame oil and seeds and subtly sweet from a touch of maple syrup. Watch our how-to video.
  • 1 cup rolled oats
  • 1 cup whole wheat pastry flour
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1/4 cup tahini
  • 1/4 cup toasted sesame oil
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons cornstarch
  • 1/2 cup pure maple syrup
  • 3 tablespoons sesame seeds
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Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Grind oats in a blender or food processor until coarsely ground. (Do not wash the blender.) In a large bowl, whisk together oats, flour, baking powder and salt; set aside.

Combine maple syrup, tahini, sesame oil, cornstarch and vanilla in the blender and blend until smooth. Stir tahini mixture into oat mixture.

Spread sesame seeds onto a large plate. Using a tablespoon, scoop cookie dough onto the plate and roll into balls, coating with sesame seeds. Arrange dough on the prepared baking sheets about 2 inches apart. Bake until cookies are golden brown on the bottom and puffed, 10 to 12 minutes.   

Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack and let cool completely. Cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 weeks.
Nutritional Info: 
Per Serving: Serving size: 2 cookies, 180 calories (80 from fat), 9g total fat, 1g saturated fat, 85mg sodium, 24g carbohydrates, (2 g dietary fiber, 8g sugar), 3g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.