Like any foodie, I get obsessed with certain ingredients – one at a time – and use them until I just can’t. take it. anymore!
Well welcome to my life and all aboard the tahini train. Tahini on salads, Tahini on toast, and now, TAHINI COOKIES. These are amazing by the way.
My partner (and unofficial recipe critiquer) downed a couple cookies and exclaimed that these ‘peanut butter’ cookies were delicious! It’s not peanut butter, I told him, it’s tahini. “What’s tahini?” he said. Don’t worry, I filled him in all about this sesame seed butter awesomeness.
Apparently reminiscent of oatmeal peanut butter cookies, these cookies combine tahini, coconut chips, and cranberries for a heartier, chewier version.
And like all my other recipes, these are easy. YES. If I can make these, you can too. Especially if you utilize my secret ingredient: Prairie Naturals Coconut Chips – the one with cranberries, nuts, & seeds.
No this isn’t a paid promotion… Yes, a girl can dream.
Those of you who have been here for a while (love you OGs) know that I don’t suggest or promote anything that I don’t absolutely love. These coconut chips are definitely loved! I usually eat the bag as a snack or as a smoothie bowl topper, but I wanted to throw caution to the wind and get creative.
Don’t worry: if you can’t find this bag of goodies, I’ll include an alternative so you can still make these cookies! You won’t be left behind.
Okay get ready. These cookies are gluten free, vegan, and oh so satisfying!
- 1 cup gluten free oats
- 2 tbsp non-dairy milk
- 3/4 cup tahini
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1 tsp apple cider vinegar
- 1/4 tsp salt (preferably Himalayan or sea salt)
+ 1 package of Prairie Naturals Coconut Chips with Cranberries OR 1/4 cup dried cranberries and 1 cup coconut chips.
Line a cookie sheet with parchment paper and preheat the oven to 350.
Mix together the tahini, sugar, vanilla, salt, and cinnamon. Once well combined, add Prarie naturals coconut chips with cranberries, oats, and non-dairy milk. Lastly, add the baking soda and apple cider vinegar. Mix well.
I made six jumbo cookies with this recipe, but you could also make 12 smaller ones.
Let them cook in the oven 10-12 minutes, remove and place on a cooling rack.
Once cooled, enjoy!
Recipe adapted from Rise Shine Cook
I love the texture of these cookies. They are soft, nutty, and textured. They are also the kind of cookies that go perfect with a tall glass of nut milk, some hot tea, or if you’re feeling festive like me, some homemade egg nog.
Believe it or not, I have never gone out of my way to make and bring holiday treats for Christmas festivities, but I’m just feelin’ it this year! These cookies are going to go along great with my Sugar(less) Cookie Bites .
What goodies are you bringing to your holiday parties?
See you next time!
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