I just have to share my latest baking experiment! Last weekend I was a) in the mood for cookies, b) wanted to create something special and c) wanted to get rid of overly-ripe banana that got stuck on my counter. Put these three together and voila! – the most amazing tahini, cranberry, walnuts, chocolate chip, banana cookies were ready in 20 minutes.
Using tahini in baking is a little revolution at my kitchen. I mean, would you consider this? But then again, people do bake with almond and peanut butter and no one is surprised anymore. I bet though that the first person who suggested substituting butter and margarine for a nut butter was considered “nuts”. Well, I don’t mind being considered “seeds” 😀 I also know that I’m not the first one who tried baking with tahini paste and hopefully not the last – because the taste of the final product is amazing!
The cookies have a pleasantly chewy texture, the tahini gives an addicting aroma, walnuts a great crunch and cranberries a fresh and slightly sour touch. I guess I don’t even have to comment on the chocolate chips component 😉
- ¾ cup of oatmeal flour (just pulse rolled oats in a food processor)
- 4 tablespoons of tahini paste
- 1 ripe banana
- 3 tablespoons of maple syrup
- ¼ teaspoon of cinnamon
- ½ teaspoon of vanilla extract
- handful of cranberries
- handful of chopped walnuts
- 2 tablespoons of chocolate chips
- pinch of salt
- Preheat oven to 175°C/ 350°F. Line the baking tray with parchment paper.
- Mix all ingredients together. You should have a relatively thick dough. If not, add a bit more of the oatmeal flour.
- Form little balls (approx. ping pong ball size), place them on the tray, leaving some space between. With a fork press the cookies down, creating a beautiful criss-cross pattern.
- Bake for 12 min.
- Cool down before eating and enjoying!