As y’all probably know, I dream of tahini. If you’re reading this recipe there’s a good chance you do too. Tahini is a wonder condiment and can add the flavor you didn’t know you needed to just about any dish. Feels flat? Tahini that! Well, if it makes sense. Let’s not get crazy. I’m kidding, let’s tahini it up! I love these Tahini Trail Mix Cookies, a perfect salty + sweet combo, with no refined sugar. Total win. This recipe comes to us from our own Maia Welbel, queen of vegan baked goods and kitchen experimenting.
Everything you need for these cookies you can find right in the bulk aisle. Make sure you bring your reusable containers or your plastic produce bags you have stashed in a corner of your kitchen where your partner can’t find them, pull them out, wonder who’s putting trash in the corner, and throw them away. Or with whatever method you use to gather bulk items from the grocery store! That works too. Homemade tahini (no packaging!), and zero-waste cookies? Second win.
These are subtly sweet with maple syrup and are a perfect morning / afternoon / evening / midnight snack that you don’t feel a sugar crash from later. (I’d eat these any time of day really.) Super easy to whip up and great to have on hand. If you give these a try, let us know how it goes! #closedloopcooking
A perfect snack to have on hand, with homemade tahini and lightly sweetened with maple syrup. Cookies with just the right amount of salty / sweet!
- 1/2 cup tahini (see link)
- 2 tbsp melted coconut oil
- 1/3 cup maple syrup
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups oat flour
- 1/2 cup rolled oats
- 1/4 cup sunflower seeds
- 1/4 cup dried cranberries (or sub another chopped dried fruit)
- 1/4 cup chopped nuts (I used pecans)
- 1/4 cup dark chocolate chips
In a large mixing bowl, add tahini, coconut oil, maple syrup, baking soda, and salt mix well until combined.
Fold in flour and oats until just combined.
Gently fold in seeds, dried fruit, nuts, and chocolate chips and mix until just combined.
Chill for 30 minutes to an hour, up to 24 hours.
Preheat oven to 350ºF. Roll dough into small balls (approx 1.5” ish) and flatten with your palms. Place evenly onto ungreased baking sheet. Bake for 12 - 14 minutes, cookies should have a slight golden edge.
Remove from oven, (they will seem soft when you take them out of the oven) let cool on baking sheet for 5 - 10 minutes before transferring to cooling rack, this helps them set.
Enjoy! These cookies are great right out of the oven and store well in an airtight container for about a week. They would probably do well in the freezer for about a month (defrost first to enjoy.)
Hawnuh Lee + Maia Welbel