I follow LaKita’s Simply LaKita food blog, because she has some wonderful plant based recipes. I was intrigued when I saw her Pumpkin Spice Tahini Cookies, because I have lots of tahini and wanted to try it out with some new dishes. Looking over the recipe, I thought it might be a little too sweet for me at first but it isn’t. The mellowness of the tahini and almond butter complement the rich undertones of the maple, so the amount listed is perfect.
We loved these cookies the first day, but they taste even better the next day when the flavors have more time to mingle. I used Ceylon cinnamon for the main spice, because I’ve been hearing about the health benefits of it. You can read a bit about that here. And the tartness of the cranberries work really well with the warmth of the other ingredients. Actually everything comes together so well, and they bring another level to your standard oatmeal raisin cookies.
They are really versatile too. You can crumble a cookie over yogurt, or dress them up for a fancier dessert. I broke up a dark chocolate bar and melted it in 30 second increments, stirring each time, in the microwave. I then drizzled the chocolate over some of the cookies and put them in the freezer to set for less than a minute. I served them with nice cream for a cookies & milk smoothie. The smoothie is so super easy to make. You can read what I used, and how I did it on my Instagram Post.
Cinnamon Cranberry Oatmeal CookiesPrint Recipe
- 1/4 cup tahini
- 1/4 cup plain almond butter
- 1/2 cup pure maple syrup
- 3/4 cup gluten-free quick cooking oats, non-gf is fine if no wheat allergy
- 1 teaspoon Ceylon ground cinnamon
- 1/8 teaspoon ground ginger, optional
- pinch of nutmeg, optional
- 1/8 teaspoon fine sea salt, optional
- 1/4 cup juice sweetened dried cranberries (organic preferable)
- 1/4 cup pumpkin seeds
Preheat oven 350 degrees F. Line a baking sheet with parchment paper; set aside.
Add the tahini, almond butter, and maple syrup to a medium mixing bowl and blend until combined. (You can also do this by hand, but it's easier to thoroughly mix it via a hand blender or pulsing it in a food processor.) Stir in the oats, spices, and sea salt (optional) until blended, and then fold in the cranberries and pumpkin seeds.
The dough was pretty sticky for me, so I used a 1/8 cup scoop (2 tablespoons) to form the cookies. They didn't spread that much, so I placed them about 1 1/2" apart from each other on the prepared baking sheet. It may have been more sticky because I used rolled oats instead. Next time I'll definitely use quick cooking, because I think the cookies will be puffier and also more absorbent of the liquids in the mix.
Place the cookie sheet into the oven and bake for 8 to 10 minutes, or until the cookies are lightly browned. They are going to look a little underdone, but they will firm up as they cool. Don't over-bake them, unless you prefer very crisp cookies. I baked mine a little too long, 12-15 minutes, and they were crisp. They taste great, but I prefer a softer cookie and will pull them out of the oven earlier next time.
Remove the cookie sheet to a wire rack and allow the cookies to cool before removing them. You can store any leftovers at room temperature, in an airtight container, or in the fridge to stay fresher longer.
This recipe was adapted from Simply Lakita. Original version → Pumpkin Spice Tahini Cookies.