Tahini Crisp Cookies

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021

Ingredients

3/4 cups tahini, unsalted
3/4 cups maple syrup
1 tablespoon vanilla extract
1 and 1/2 cups oat flour
1/2 cup whole oats
1/2 teaspoon salt
Tops
sesame seeds
large crystals salt 

Makes 20 cookies

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Instructions

1.  Preheat oven to 350ºF/180ºC. Grease two baking sheets with coconut oil.
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 30 minutes. Scoop cool cookie dough into 2-tablespoon-sized balls, place onto baking sheets. Flatten each cookie to make round. Sprinkle crystal salt on tops. Make 20 cookies.
5.  Bake 14 minutes until cookie edges and bottoms brown and the cookies becomes firm on the outside but stay chewy on the inside.

Photos by Brian Byllesby

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