Sunday Brunch: Tahini Breakfast Cookies (Wheat-Free)

Whoever thought of “breakfast cookies” is an evil genius. They are a simultaneously wonderful and terrible idea.

I’ve been house-sitting for a couple of friends while they are honeymooning, and one of the best parts of living in someone else’s space is checking out their cupboards. In this case, the friends are vegetarians (and occasional raw-foodists) who keep only a little healthy stuff in the house. And one of the things they left behind in the fridge was a jar of sesame tahini with a note on it saying: “Take this!” Score!

So I’ve been making tahini salad dressing every day. And then I remembered a cookie recipe I found a few years ago that combined tahini with honey (who doesn’t love a good sesame-honey combination?) to make these great dry little tablespoon cookies… So I rummaged around for some more ingredients (turns out they were low on honey) so these “breakfast cookies” are what I concocted.

These moist and hearty bites are wheat-less, egg-less, dairy-less (if you like), and unleavened. I didn’t “measure” any of the ingredients as I was making these, so I’ve done my best to guesstimate the proportions. Please taste your batter to make sure it’s sweet or salty enough before you put them in the oven. And feel free to replace the pecans, or oats, or almond slivers with your own goodies, just so long as the dough sticks together enough to form cookies.

Enjoy!

Anna

P.S. These tasted better after sitting overnight in a cookie tin.

Tahini Breakfast Cookies

  • 1/3 cup tahini
  • 2 tbsp. honey
  • 1/3 cup brown sugar, plus additional for decoration (can be replaced with 4 tbsp. honey, in which case, skip the milk)
  • 1 1/2 cup quick-cooking oats
  • 1/3 cup slivered almonds
  • ½ cup pecan pieces
  • ½ tsp. chai masala spice (or cinnamon)
  • ½ tsp. salt
  • ¼ cup whole milk (optional)
  • olive oil

Pre-heat oven to 350F. Oil a baking sheet with olive oil and set aside. Mix ingredients, excluding milk and olive oil, together. If dough seems dry or doesn’t stick, add milk and olive oil until the batter is wet enough to hold together as cookies. (Now’s a good time to taste the batter and make any adjustments.)Form cookies into balls, roll tops in sugar, and set on sheet. They can be fairly close together, as they don’t spread out. Bake at 350 until bottom edges begin to bubble and top is golden brown, about 10 minutes. Remove from oven, and let sit on baking sheet until completely cool. Use a spatula to loosen cookies, then place in a cookie tin to sit overnight.

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1 Comment

Filed under Dessert, Vegetarian

One response to “Sunday Brunch: Tahini Breakfast Cookies (Wheat-Free)

  1. Carole

    Is there an option to print each recipe?
    I couldn’t find that and use it often on cooking websites.

    Thanks!

    Like

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