As winter is on its full we came with tahini crips cookies.Seasame seeds with oat have you ever tried this combination? It’s okie, Now you can try it It’s crunchy in taste . You can eat it in the morning with tea or coffee or as a snack in the evening.
Let’s start the recipe.
Baking Scientist- Megan
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Photos byBrian Byllesby
Let’s start with the recipe now!
Tahini Cookies
Prep Time | 50 min |
Cook Time | 14 min |
Passive Time | 95 min |
Servings |
people
|
- 3/4 Cup tahini, unsalted
- 3/4 Cup Maple syrup
- 1 Tablespoon Vanilla extract
- 1 and 1/2 Cup oat flour
- 1/2 Cup whole oats
- 1/2 Teaspoon Salt
Ingredients
|
- Preheat oven to 350ºF/180ºC. Grease two baking sheets with coconut oil.
- Make 20 cookies
1. Let's take a saucepan.
2. Combine tahini and maple syrup in a medium-sized saucepan.
Begin to heat over medium heat and stir constantly until the ingredients boil gently.
Keep boiling for 5 minutes, stirring constantly, as the ingredients let off steam and caramelize slightly.
3. Remove from heat and stir in vanilla extract.
The alcohol in the extract will bubble off in the hot mixture.
Transfer the tahini mixture into a large bowl and stir in oat flour, whole oats, and salt.
Mix until it forms a stiff dough.
4. Cool cookie dough for 1 hour or refrigerate for 30 minutes.
Scoop cool cookie dough into 2-tablespoon-sized balls, place onto baking sheets.
Flatten each cookie to make around. Sprinkle crystal salt on tops. Make 20 cookies.
5. Bake 14 minutes until cookie edges and bottoms brown and the cookies become firm on the outside but stay chewy on the inside.
6. Serve to all the cookie lovers.