Source: Whole Foods Market
Loved the taste of these cookies. The combination of tahini + grain (oatmeal) makes a complete protein. Check out the site for other users substitutions.
1 cup rolled oats
1 cup whole wheat pastry flour
1/4 teaspoon sea salt
1 teaspoon baking powder
1/4 cup tahini
1/4 cup sesame oil
1 teaspoon vanilla extract
2 teaspoons cornstarch
1/2 cup maple syrup
2 tablespoons sesame seeds
Preheat oven to 350°F. Grind oats in a blender until coarsely ground (some whole flakes should remain intact). Do not wash out blender.
In a large mixing bowl, combine oats, flour, salt and baking powder.
Place tahini, sesame oil, vanilla, cornstarch and maple syrup in blender and process until smooth. Stir this mixture into oat mixture.
Drop tablespoons of batter on a greased baking sheet. Sprinkle with sesame seeds. (Next time I think I’ll just add them into the mixture)
Bake for 10 to 12 minutes, until cookies are golden brown on bottom and puffed.