TAHINI HONEY OATMEAL COOKIES
I bought tahini to make hummus. I had a lot left over, so I decided to make a yummy cookie with them. They passed the husband taste test, so I thought I would share with all.
Provided by cmelliott55
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour, baking soda, and salt together in a bowl. Beat butter, brown sugar, white sugar, tahini, honey, and ground cinnamon together in a separate large bowl with an electric mixer until smooth and creamy. Add eggs; mix well. Beat flour mixture in gradually until dough is just combined. Stir in coconut, oats, and almonds. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
- Bake in preheated oven until edges are golden, 9 to 11minutes. Cool on baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 252.3 calories, Carbohydrate 30.6 g, Cholesterol 35.8 mg, Fat 13.5 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 6.4 g, Sodium 226.7 mg, Sugar 17.1 g
HONEY OATMEAL COOKIES
Provided by Food Network
Categories dessert
Time 1h5m
Yield about 30 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Grease a cookie sheet. Using a mixer with the paddle attachment, mix together the butter, brown sugar, honey, egg and water thoroughly. Sift together the dry ingredients then stir in the oats. Add the dry ingredients to the wet and mix. Add any additional ingredients you've chosen. Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.
HEALTHY HONEY OATMEAL COOKIES
These are easy to make! and healthy for you too (small amount of butter & sugar), but still so very sweet and wholesome. The cookies are chewy and go great with any other add-ins (raisins, cranberries, chocolate chips, etc.) Courtesy of FoodNetwork.com
Provided by Secret Teenage Chef
Categories Dessert
Time 25m
Yield 30 cookies, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Spray a cookie sheet with nonstick cooking spray (just for convenience :]).
- Using a mixer with the paddle attachment, mix together the butter, brown sugar, honey, egg and water thoroughly.
- Sift together the dry ingredients then stir in the oats. Add the dry ingredients to the wet and mix. Add any additional ingredients you've chosen.
- Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.
Nutrition Facts : Calories 171.7, Fat 4.9, SaturatedFat 2.5, Cholesterol 27.8, Sodium 189.6, Carbohydrate 30.4, Fiber 1.9, Sugar 17.8, Protein 3.1
OAT AND TAHINI COOKIES
The oats, hazelnuts and tahini (called tahini paste in Britain) make these cookies seem quite healthy, but don't be fooled. They are as naughty and delicious as any cookie. Toasting the hazelnuts and sesame seeds really helps with the nutty flavor, so don't skip that bit. These cookies will keep for up to a week in a sealed container.
Provided by Yotam Ottolenghi
Categories cookies and bars, dessert
Time 1h
Yield 20 cookies
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees Fahrenheit/200 degrees Celsius.
- Place butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment (or use a hand-held electric mixer). Mix on medium speed for 2 to 3 minutes, or until light and fluffy. Add egg, vanilla and 1 1/2 tablespoons water and continue mixing until combined, then blend in the tahini. (You may need to stop the machine and scrape down the sides of the bowl with a spatula a few times to help it combine.)
- In a medium bowl, whisk together flour, baking powder, salt, oats, orange zest, hazelnuts and sesame seeds. Add the dry ingredients to the stand mixer bowl and mix on low speed until well blended.
- Line two baking sheets with parchment paper. Form 20 rough balls of dough (they should be about 1 1/2 to 2 inches/4 to 5 centimeters wide) and arrange on the pans, spaced about 1 1/2 inches/4 centimeters apart.
- Bake for 8 minutes, rotating the pans halfway through, and then remove from the oven while the cookies are not quite cooked. Place a piece of halvah in the middle of each cookie and return to the oven for another 5 minutes, or until cookies are golden-brown around the edges and the halvah has started to melt. Remove from oven and set aside to cool for 5 minutes, then transfer to a wire rack to cool completely.
- Place chocolate in a medium heatproof bowl and place over a pot of simmering water, taking care that the base of the bowl is not touching the water. Cook the chocolate, stirring occasionally, until melted. Remove from the heat and set aside.
- Transfer the cookies back to one of the baking sheets so they fit snugly together. Using a teaspoon, drizzle the melted chocolate over the cookies to create thin stripes (or zigzags) all in the same direction. Don't worry about being exact with this as the cookies should look rustic. Set aside for the chocolate to harden, then serve.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 10 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 47 milligrams, Sugar 9 grams, TransFat 0 grams
THAT FABULOUS TAHINI COOKIE!
I have been mad about these cookies made at my local Earthfare store for three years, and this week I was finally able to weasel the recipe out of their baker!! These little gems are excellent for folks who have wheat allergies, and they are vegan (if you don't consider honey an animal product). I hope you enjoy these little goodies as much as I do! Be forewarned: the number of servings is an estimate from their baker, as at the store they make about 30 cookies the size of your head from this recipe. I HIGHLY recommend cutting it down some for your first try.
Provided by smellyvegetarian
Categories Dessert
Time 10m
Yield 60 serving(s)
Number Of Ingredients 5
Steps:
- Combine oatmeal, sunflower seeds, and salt. Mix with remaining ingredients.
- Form crabcake-like patties and place on a greased pan.
- Bake about 10 minutes, or until brown around the edges and soft in the center.
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