I recently stumbled upon a hilarious Instagram REEL that jokingly poked fun at the habit of bloggers writing long intros before sharing a recipe. Guilty as charged!
But truth be told, I genuinely love sharing these little stories with you. For me, cooking and baking are not just about the food; they are about the experiences, memories, and connections we make along the way. Each recipe has its own heartfelt backstory, making it special. I like to think that these stories give you a glimpse into my world, making our virtual kitchen a little more warm and personal. I have always said that this blog is like an extension of my home. So when I welcome my guests into my home I’d be rather startled if they’d want to “Jump into my kitchen!”
I do understand that some of you might prefer to “Jump to the recipe”, and I fully respect that.
Today, I have a delightful treat for you: Tahini Granola Cookies. They’re crunchy, and nutty, and have that wonderful sesame flavour that tahini brings. Trust me, once you try them, they’ll become a regular in your cookie jar.
Now, let me share the little story of how these cookies came to be…
in case you are looking for it here – my blog does not have a “Jump to the recipe” button. So you can either read on or scroll down to the recipe.
One sunny afternoon, I was in the kitchen, working on perfecting a new granola recipe. In a moment of culinary curiosity, I added a generous dollop of tahini, thinking it would give the granola a rich, nutty flavor. However, as I mixed everything, the texture seemed more like a sticky dough rather than granola.
Not wanting to waste good ingredients, I decided to pivot. I scooped the mixture into small balls, flattened them out, and placed them on a baking sheet. What came out of the oven were these delightful, crunchy cookies with a unique tahini twist.
It was a happy little kitchen mishap that turned into a new favorite treat. These Tahini Granola Cookies are now a staple in our home, especially during tea time. They remind me that sometimes, the best creations come from unexpected moments and a bit of improvisation.
And now, without further ado, here’s the recipe you’ve been waiting for. Enjoy!
By Meeta K. Wolff
Prep Time:
Total Time:
Makes: 20 cookies
Ingredients
- 100g oats of choice
- 65g oat flour
- ½ tsp cinnamon
- ½ tsp cardamom
- ¼ tsp clove
- ¼ tsp nutmeg
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 flax eggs (see below)
- 55 g melted coconut oil
- 110g tahini
- 150 g maple syrup
- 1 tsp vanilla extract
- 55g pecan nuts
- 75g sunflower seeds
- 75g pumpkin seeds
- 5-6 dates, chopped
Method
- Preheat oven to 175C and line a baking sheet with some baking paper.
- Make the flax egg by mixing 2 tablespoons ground flax seeds with 5 tablespoons water and allow to set for 8-10 minutes.
- In a mixing bowl mix all dry ingredients: oats, oat flour, spices, baking powder, baking soda and salt then set aside.
- Now add the wet ingredients to the dry ingredients: coconut oil, tahini, maple syrup, vanilla, and the gelled flax seed mixture.
- Next, add your seeds and nuts. Give everything a good mix. The mixture will be slightly wet so use an ice cream scoop to scoop portions onto the baking tray. Should your mixture be too wet then place in the fridge for 10 to 15 minutes. It should then be easier to scoop out.
- Bake the cookies for 15 to 18 minutes. Once slightly browned remove and let cool on a cookie sheet on a wire rack.
Verdict
I think I ticked off all the items on the checklist: we had the weather, how the cookies came to be and some inspiration too.
Honestly, whether you’re here for the story, the photos, or just the recipe, I hope these Tahini Granola Cookies bring a bit of joy to your day. They’re simple, delicious, and perfect for any occasion. I am a snacker and these cookies are so fulfilling, satisfying my sweet cravings and the spices add a little kick to the afternoon. These are great with a masala chai. Oh and thank you for scrolling through – my idea is to entertain you with my words and tempt you with my images all to to awaken your appetite before you get to the recipe. Much love, Meeta
More cookies and tarts from WFLH:
All photographs and written content on What’s For Lunch, Honey? © 2006-2024
Meeta Khurana Wolff unless otherwise indicated. | All rights reserved |
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