Recipe By Rorie Weisberg
Gluten free, nut free, egg free (vegan), and refined sugar free oatmeal tahini cookies with chocolate chips or raisins. A healthy back-to-school snack for kids (and moms).
These cookies are a mini macro snack. Oats are a great source of complex carbohydrates combined with the fiber, fats and protein in the tahini and flax seeds offer you the macros you need to feel satisfied for hours.
In a medium size bowl, combine wet ingredients. Add all dry ingredients besides the raisins or chocolate chips. Mix with a fork or spoon.
Add in the mix-in of your choice. Cover the bowl and refrigerate the batter for 20-30 minutes.
Preheat oven to 350 degrees Fahrenheit.
Spoon out tablespoon-size balls and place on a metal cookie sheet lined with Gefen Easy Baking Parchment Paper.
Bake for 12-14 minutes or until cookies look set. Then turn the oven off and slightly open the door of the oven. Leave cookies in the oven with the door open for half an hour. Then remove from the oven and cool at room temp before eating. Leave cookies out uncovered at room temperature.
Alternatively, freeze cookies in a freezer safe container or bags. Defrost on the counter.
We recommend the Mighty Sesame Tahini. It's organic, and the squeeze bottle keeps all that mess off your countertops. You can buy it here.
If packing these to eat at school or work, it’s best to use a brown bag to retain crispy texture. You can pack in a ziplock bag, but the texture will become softer.
Sponsored by Mighty Sesame
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