Ingredients

The following ingredients have 6 Servings
  • 1 cup Tahini (Sesame Seed Paste)
  • 1 cup Coconut Sugar
  • 1/4 cup Unsweetened Non-Dairy Milk
  • 2 tbsp Apple Sauce
  • 1 tsp Vanilla Extract
  • 2/3 cup Oats, ground into Flour*
  • 1 tsp Baking Powder
  • 1/2 tsp Salt

Instruction

  • Preheat the oven to 350F. Add the Tahini and Coconut Sugar to a medium bowl and use a handheld electric mixer to beat them together on a low speed for 45-60 seconds.
  • Next, add the Non-Dairy Milk, Apple Sauce, and Vanilla Extract to the bowl. Beat until well-combined.
  • Mix the Oat Flour, Baking Powder, and Salt together in a small bowl, then add this to the wet ingredients. Stir until the dry mix is evenly distributed.
  • Place the bowl of Cookie Dough in the freezer for 15 minutes.
  • Remove the Dough from the freezer, and with wet hands, scoop ~ 2 tbsp of dough out and form it into the cookie. Press each cookie down onto a greased or lined baking sheet; they will not expand very much during baking.
  • Bake for 10-12 minutes, then let sit on the tray for 5 minutes before removing to a cooling rack.
  • Serve as desired; leftovers will keep well at room temperature for up to 7 days.