Tahini oatmeal cookies

tahini oatmeal cookies are a nut-free lunch box treat
This recipe doubles well and makes a great, nut-free lunchbox cookie.

Always in search of lunch box cookie ideas for my kids I came up with this recipe when I was craving the texture of a peanut butter cookie. But nuts are a no-no at my kids’ schools so I decided to try tahini in place of peanut butter. The substitution is perfect! The texture is great (softer than most PB cookies) and the flavour delicious. Adding pumpkin seeds or shredded unsweetened coconut would make these a more filling (and nutritious) snack.

Tahini oatmeal cookies with dried cranberries

1 ½ cups flour

½ cup rolled oats
½ t baking soda
½ t salt
2 T flax meal (or ground chia)
2/3 cup brown sugar
¼ cup butter, softened
¼ cup canola oil
¼ cup tahini
1 egg
1 t vanilla
½ cup chocolate chips ½ cup dried cranberries 

Preheat oven to 375

In one bowl combine flour, oats, baking soda, salt and flax meal.

In a separate bowl cream butter, sugar & oil. Add tahini and beat well. Add egg and vanilla and mix until smooth.

Add flour mixture to wet and mix well. Stir in chocolate chips and dried cranberries.

Drop by spoonfuls onto parchment-covered baking sheet. Flatten.

Bake for 10-12 minutes.


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