ADDICTED! I can’t remember any sweet treat that has hooked me like these ‘seemingly’ healthy cookies from Whole Foods. Here’s how it goes down. I go in to get a salad and maybe a cup of soup. I’m hanging tough, resisting a dollop of sweet potatoes or a chunk of cornbread, when, out of the corner of my eye, I can see that bakery cabinet over there. Well, maybe I just need to check to see if they EVEN have their tahini cookies today. You see, what has really sent me into a full blown addiction is that they aren’t always available. Little, or no supply has made me crazy for them.
As you know, the Mr. loves to bake, and even more, he loves to figure out how someone else makes something that’s delicious. I thought he’d want to jump right in and figure this out for me. NOT! He has no interest in making these sesame paste yummies. They’re probably too healthy for him, at least as far as cookies go.
Anyway, I researched tahini, tahini cookies, and finally Whole Foods’ Tahini Cookies and found a recipe over on Everything Reconsidered. The only turnoff for me was that the recipe touted being gluten and dairy free. Forget it, I love the gluten. So, I just tweaked it a tiny bit and came up with a pretty darn good facsimile of the .99 treat. I’m not really sure if the WF version is also gluten and dairy free, but thankfully, I have absolutely no allergies or bad reactions to any food product, so no worries here.
Here you go:
1 1/2 cups Quaker Oats–ground a little bit in the food processor
1/2 cup tahini paste–sesame paste, looks like a light peanut butter, needs to be stirred in the jar
1/2 cup light agave nectar–very sweet. Next time, I might cut back on this or cut it with a less sweet sweetener. The reason you want to use this is that it adds that nice sticky, chewiness to the cookie.
3/4 cup chopped walnuts
1/2 t. cinnamon
1/4 cup baking raisins
1/4 cup dried cranberries
1/4 cup semi sweet chocolate chips, or, for a chocoholic husband–dark chocolate chips
1. Preheat oven to 350
2. Grind oatmeal to a very coarse consistency (I kind of like them as is)
3. Mix agave, tahini paste and cinnamon in a medium bowl
4. Fold in walnuts, raisins, cranberries and chocolate chips
It’s sticky, so you may want to use wet hands to roll 2″ balls and place on a greased baking sheet. Bake for about 15 or 16 minutes, until the edges are that yummy golden brown–just like the ones look at Whole Foods. Let cool because they taste better when they’re cooled down.
If you’re not addicted after trying these, then you’re one liberated cat! After eating the dough, as well as the cookies, I’ve gone into self imposed tahini cookie rehab this week.
Remember my knock off Whole Foods Avocado Lime Salad Dressing? Oooooh Baby!!!