Chewy, sweet, nutty - and very easy to make.
Submitted by Meeshka (adapted from Jane Kinderlehrer's book "Smart Cookies")
1/2 cup honey*
6 tbsp tahini
1 tsp cinnamon
1 cup old fashioned rolled oats**
1/2 cup chopped walnuts (or pistachios & pecans)
Preheat oven to 325. (If using dark metal pans, or if your oven is extra hot, lower the temperature to 315.) Mix honey with tahini, then add oats and cinnamon. Fold in nuts. Drop by teaspoonfuls on a baking sheet (lightly greased or lined with parchment paper). Bake for about 12 - 15 minutes or until lightly browned on the bottom. Keep your eyes on these as the honey browns fast. Remove from oven and let sit for 10 minutes, then transfer to a rack to cool completely.
* agave nectar can be used instead of honey
** for gluten-free cookies, use gluten-free oats
February 23, 2009 - 15:46
So easy & tasty, this will be a regularly-used recipe 'round here.
I substituted hazelnuts for walnuts, and love the results.
Thanks!
February 26, 2009 - 14:01
I´ll have to try these with hazelnuts, yum.
Thak you + you´re welcome!
March 1, 2010 - 09:28
mmm - I added 1/2 cup of ezekiel 4.9 sprouted grain cereal and I substituted the honey for agave (less than 1/2 cup). I also blended 1/2 of the batter because it was a bit crumbly - I guess due to not having the totally stickiness honey. It worked out great.
Patty I'm loving your site! Send my love to your honey!
March 1, 2010 - 12:59
Hola Janine,
Thanks for sharing your variation, sounds yummy + a bit healthier. I can imagine agave would work well here, as it tastes and behaves similar to honey. I dig the sprouted cereal - did you add the 1/2c of cereal on top of the other ingredients, or as a sub?
Happy you like the site, thanks. :) Love has been sent to sweet-C!