I like tahini (ground sesame seed paste) as much as the next vegetarian, but I've found that it can be a bit overpowering when used in cookies. This recipe uses an almond butter-tahini blend that gives the cookies a pleasantly sweet, nutty flavor, and a nice, peanut-butter-cookie-like crunch.Ingredients
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
3/4 cup almond butter
1/4 cup tahini
2 teaspoons baking soda
1/2 teaspoon salt
3 cups all purpose flour
1/2 cup almond slivers
3/4 cup oats
Preheat oven to 350 F.
In a large bowl, thoroughly cream the butter, sugars, eggs, and vanilla.
Stir in the almond butter and tahini.
Add the baking soda and salt.
Slowly stir in the flour, adding a little at a time until all 3 cups have been mixed in.
Blend in the oats and almonds.
Drop by rounded tablespoon (or teaspoon, if you're feeling virtuous...) onto a nonstick cookie sheet.
Bake about 10 minutes, or until golden brown.
Remove from oven and place on a wire rack to cool.
Makes about 3 dozen cookies.
4 comments:
Impressive! I've never even tried tahini, but you've convinced me that it's more versatile than previously thought. I don't think I would have ever thought of putting tahini in a cookie :P
Wow, this sounds so delicious. Love tahini, but never use it for baking.
Cheers,
Elra
I was ready to make these cookies since they sound really good. Then I realized that it calls for 1 cup butter, but there is no direction for including it in the recipe. Then the directions call for adding the oatmeal, which isn't included in the ingredients. ???
Shirley
Oops!
The butter gets creamed with the sugars in the very beginning. The "oatmeal" is the oats. I'll edit to clarify.
Thanks,
B
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