Can we start by agreeing that cookies are the best? Great. I thought about calling these "breakfast" cookies or "healthy" cookies or "snack" cookies, but I just want to be clear that there is nothing wrong with eating just cookies. Yes, I would consider these healthy and they do make great snacks and breakfast options AND they are still cookies and they are still amazing. I love cookies.
Okay, moving on. The next thing I'm going to talk about is tahini. Well first, I'm going to talk about peanut butter. I eat a lot of peanut butter. My whole family does. I love it. I always have and every-so-often, I need a little break from it. Enter tahini. Tahini is essentially sesame seed butter (check the ingredients when purchasing tahini to make sure nothing else is added) with a better name. Sesame seeds are full of nutrients and can reduce high blood pressure, high blood sugar and inflammation. I love the savory unique flavor of tahini and how versatile it is when making sauces, dressing and yes, even baked goods, like cookies. These cookies are not only delicious and nutritious they turn out beautiful. You'll use a flax egg, which is so easy to make and provides even more nutrients, including fiber.
Enjoy these cookies for breakfast, a snack, really anytime because they are good. The good for you part is just an added bonus.
Yield: 12 cookies
Bake time: 25 minutes
Ingredients
1 Tbsp ground flaxseed
3 Tbsp water
1/2 cup tahini (check the ingredients for just sesame seeds)
1/2 cup pure maple syrup
1 and 1/4 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup whole sesame seeds for coating
Preparation
Step 1: Preheat your oven to 350°. Combine the ground flaxseed and 3 Tbsp water in a small bowl and mix gently. Set aside for 5 minutes to thicken. This will be your flax egg.
Step 2: Line a baking sheet with parchment paper or a silicone baking mat.
Step 3: In a large bowl, mix together the tahini and maple syrup and stir well until fully combined. Add the flax egg, flour, baking soda and salt and stir well.
Step 4: Add your sesame seeds into a small bowl and set next to your lined baking sheet. Using clean hands, form a ball of dough, slightly larger than a golf ball, and gently roll in the sesame seeds. Place on the baking sheet. Continue until the dough has all been used.
Step 5: Using a wooden spoon or spatula, lightly press down on top of each cookie to flatten slightly. The cookies will not spread out much in the oven. Bake for 12-15 minutes. Cool for 5 minutes and enjoy.
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