I’m aware you might come close to being bored to tears if you weren’t already, considering a lot of the recent posts on this blog have all been tahini-centric, but I promise I’ll switch to a new obsession in the next post if you give me a chance to write about these cookies today.
The first time I made these a few months ago, I used orange zest. I had also included a little oil, which turned out to be absolutely superfluous because of the rather liquid nature of tahini paste.
The second time around, I turned to lemon extract, as I had run out of anything else related to citrus fruit. I must admit I prefer them to be flavored with orange, but you’re free to replace the orange zest with the same amount of actual lemon zest if you feel like it, as a tester gave this option two thumbs way up. I think I just had too much of a heavy hand with the extract.
If I only get to give you one tip, it would be that you remove them from the oven after 10 minutes even if they appear to still be soft, because you want them to be chewy, not dry. Which can easily happen with a mere extra 2 minutes in the hot stuff.
One last thing: you can use agave nectar instead of maple syrup; just be sure to use a 325°F (170°C, or gas mark 3) oven in this case.
1 cup (256 g) tahini
2 teaspoons pure vanilla extract
1/2 cup (120 ml) pure maple syrup or (168 g) agave nectar
1/4 cup (48 g) raw sugar
Zest of a big (organic, preferably) orange, about 2 heaping teaspoons, or same amount of lemon zest
1/2 cup (40 g) ground oats
1/2 cup (80 g) brown rice flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup (88 g) nondairy semisweet chocolate chips
Preheat oven to 350°F (180°C, or gas mark 4), or 325°F (170°C, or gas mark 3) if using agave nectar. Line two cookie sheets with parchment paper or silicone baking mats, such as Silpat.
In a large bowl, whisk together tahini, vanilla, syrup or nectar, sugar, and zest.
In another medium bowl, whisk together ground oats, flour, baking soda, baking powder, salt, and chips.
Stir dry ingredients into wet.
Divide dough into 20 equal portions. Flatten a little as the cookies won’t spread much while baking, leaving 1 inch (2.5 cm) between each of them.
Bake for 10 minutes, until the very edges are golden. Leave the cookies on the sheet for just a couple of minutes until they are firm enough to be transferred to a wire rack to cool completely.
Yield: 20 medium cookies