Healthy Tahini Oat Cookies You’ll Actually Crave

Some years ago, as I wandered through Whole Foods on a rare, daughterless morning, I saw some delicious oat-y looking lumps behind the coffee-shop glass. I asked the woman about them, and she said they were tahini cookies. "Huh," said I to myself, "Tahini! Knowing what I know about tahini, I could call that a little tiny meal instead of a cookie!" So I did. And it was delicious.

Tahini is a paste made from hulled sesame seeds and is the base of Mediterranean favorites like hummus and baba ghanoush. The paste can be made from either raw or roasted sesame seeds. The raw version is slightly lower in fat, but the roasted seeds give a nutty flavor boost. Either way, tahini is an incredible food. It contains more protein than milk, has omega-3 and omega-6 essential fatty acids, and packs a mineral punch with high levels of copper, calcium, magnesium, and manganese. Two tablespoons of tahini (from roasted seeds) contain around 100mg of calcium—almost twice the amount in an orange. It’s also rich in phytosterols, which can help lower cholesterol.

For anyone, but especially for vegetarians like me, tahini is an absolute superstar. (Don't eat a whole jar. That is not balanced. Two tablespoons a day is plenty.)

Now, I'm a decent cook. But baking—especially at altitude—is a different beast. I can bake when I have all the ingredients, a recipe to follow religiously, and zero distractions. It took me a hot minute to come up with the right recipe for these babies. I call them Tahinookies, because, well, that’s just a really fun word to say.

So try them! Just note: this recipe was developed at 6,700 feet above sea level. Put that in your pipe and smoke it, because I have no clue how to adjust it for sea-level living.

Tahini Oat Cookie Ingredients

• 1/4 cup + 2 tablespoons tahini

• 1/4 cup agave syrup

• 1 1/2 cups uncooked oats (certified gluten-free if needed)

• 1/4 cup raisins (optional)

• 1/4 cup sunflower seeds

• 1/4 cup dark chocolate chips (the tiny ones work best)

• 1/4 teaspoon cinnamon

• 1/4 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/8 cup almond flour

• 1/4 teaspoon water

Instructions: How to Make Tahini Oat Cookies

1. Preheat oven to 350°F.

2. Mix tahini and agave until smooth.

3. Add cinnamon and baking powder to the mix.

4. Fold in oats, raisins, and sunflower seeds.

5. Gradually mix in almond flour, adding small splashes of water until the dough sticks together.

6. Scoop into 2-tablespoon balls and place on a parchment-lined baking sheet. (The dough is sticky—wet hands and firm pressure help!)

7. Bake for ~12 minutes, or until edges turn golden brown.

Let them cool slightly before devouring.

I've been using these as pre-workout snacks, or as emergency fuel when life skips lunch and hanger looms. They’re dense, filling, and taste more decadent than they are.

With love and loads of good energy,