Cinnamon Tahini Cookies against purple backdrop

Cinnamon Tahini Cookies

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SERVES 8

1-2-3-4-5! That’s how easy it is to make these “Life-Changing” Cinnamon Tahini Cookies. Our very own by CHLOE. Chef Contributor, Jenné Claiborne SWEARS by these little guys and we…really trust her sweet tooth.

This recipe is the 5 ingredient version, but sometimes it’s fun and toss in extra goodies like vegan chocolate chips and shredded sweet potato. YUM!

If you’re anything like us, your cookie monster alter-ego will come out and you’ll eat one…dozen of these tasty treats!

And if you’re not the most patient person…it’s not THE worst to totally skip the oven part and eat the batter with a spoon. Crazy? No way! You’ll understand once you’ve tried these. These cookies are the answer.

We can have our cookie AND eat it too!

INGREDIENTS

½ cup tahini

¼ cup pure maple syrup

2 tsp cinnamon

¾ cup quick cooking oats

½ cup chopped walnuts

pinch of sea salt

PREP

Preheat the oven to 350° and line baking sheet with parchment paper.

METHOD

Mix the tahini, pure maple syrup, and cinnamon well, then add the remaining ingredients.

Stir well to combine.

Dampen your hands, and scoop 2 or 3 tablespoons into your palm to form into a cookie shape.

Place onto a parchment lined baking sheet. Repeat with remaining batter.

Bake at 350° for 10 minutes.

NOTES + SERVING TIPS

Allow to cool for 10 minutes before enjoying.

Make it fancy. Try adding 2 tablespoons of vegan chocolate chips, 2 tablespoons shredded raw sweet potato, 2 tablespoons of raisins or cranberries, 1 ripe small banana (mashed or diced) + 1 teaspoon pure vanilla extract.