Tahini Cookies
Tahini cookies get their richness from sesame paste instead of butter, so the dough needs no flour, eggs or dairy. Honey sweetens and binds it, while cinnamon and chopped walnuts give a warm, nutty flavor that suits the sesame. You stir everything in one bowl and bake for just ten minutes. The cookies are chewy from the oats, and they are a good use for a jar of tahini sitting in the pantry.
Instructions
Preheat the oven to 350°F (175°C) and grease your cookie sheets.
In a medium bowl, stir the tahini, honey and cinnamon together until smooth and evenly combined.
Add the walnuts and oats and mix until everything is well blended and no dry oats remain.
Drop the dough by teaspoonfuls onto the prepared sheets, leaving about 2 inches between each cookie.
Bake for 10 minutes, or until the edges are slightly brown.
Leave the cookies on the baking sheet for a few minutes so they can firm up, then move them to wire racks to cool completely.
Make it personal.
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