Raw Black Tahini and Maple Cookies

Posted by on Mar 10, 2015 in Recipes | 0 comments

I’m in the midst of one of those crazy periods of work where everything else in my life comes to a stand still. But tonight, I’m taking some time out to blog! Today I’m sharing a simple, sweet but delicious recipe for raw back tahini and maple syrup cookies. They are the easiest things ever to make and they are oh so snackable. One will definitely not be enough! 

Raw Black Tahini & Maple Cookies

Raw Black Tahini & Maple Cookies

But don’t fear: it’s okay if you eat more than one because these cookies are also nutritional powerhouses.  Tahini is loaded with vitamin E and is a good source of B vitamins. It contains more protein per ounce than most seeds and nuts. And black tahini has the added benefit of antioxidants! With just five ingredients, what’s not to love? 

Yum!

Yum!

I made my own black tahini for this recipe. It’s easy to do: pop a cup or so of black sesame seeds in your food processor or high-speed blender and process or blend. After it has started, add olive oil a little at a time, until it is nice and creamy.  I added about 3 tbsps.  You could try just processing the sesame seeds until you get a thick paste. But I found that raw, the oils in the seeds themselves are not enough to get the smooth, spreadable consistency I was after.  

Raw Black Tahini & Maple Cookies
Yields 18
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Total Time
8 hr
Total Time
8 hr
Ingredients
  1. 1/3 cup black tahini
  2. 1/3 cup maple syrup
  3. 1 cup oat flour
  4. Tiny pinch of salt
  5. 1/2 cup of sesame seeds, for rolling
Instructions
  1. Mix tahini, oat flour and maple syrup together in a medium mixing bowl until thoroughly combined. The dough should be soft, but workable and not sticky. If it is too sticky, add a little more oat flour.
  2. Using a small 1/2 tbsp cookie scoop or spoon, spoon out dough and roll into a ball.
  3. Roll into the sesame seeds, until covered.
  4. Place on a mesh-lined dehydrator sheet and press down with your fingers to create perfect little cookie rounds.
  5. Dehydrate at 115 degrees Fahrenheit for about 8 hours, until firm, but not too dry.
Vegan Sweet and Simple http://vegansweetandsimple.com/
I dehydrated these cookies to keep them raw, but if you don’t have a dehydrator you could just put them in the fridge for a couple of hours to firm up as well. 

One won't be enough!

One won’t be enough!

Either way, I’m pretty sure you’ll love these nutty, not-so-sweet, but very addictive treats!

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