I don't know about you, but I love when my dessert has some salty notes to it. I love how the salt perfectly balances out the sweetness, which is why I am and you will be too, obsessed with these Salted Maple Tahini Oatmeal Cookies. The sweetness from the maple syrup and salt from the tahini contrast each other in the best way. This recipe is perfect for your friends who are allergic to nuts and are missing out on the classic salted peanut butter cookie. Although this recipe is a great alternative to a peanut butter cookie, it is also peanut-butter-lover approved. This recipe is an allergy friendly recipe since it is vegan and can easily be made gluten free.
TOTAL TIME: 25 minutes
YEILD: 12 cookies
1 cup flour of your choice (all purpose, whole wheat, oat, almond, rye, etc.)
1 1/4 rolled oats (add up to 1/4 cup more if dough is too sticky and wet)
6 tablespoons of butter or vegan butter (melted)
2 tablespoons brown sugar
1/2 cup pure maple syrup
1/2 teaspoon sea salt (plus more for topping)
1/2 cup tahini
1 flax egg (1 tablespoon flaxseed meal + 2 tablespoons hot water)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
3/4 teaspoon baking soda
Preheat your oven to 350° F and line a baking sheet with parchment or a reusable silicone mat.
Combine all of the ingredients together. Add more oats to the dough if it is still too sticky. Scoop out about 12 golfball-sized balls and place them on your baking sheet. Slightly press them down and sprinkle with some sea salt.
Bake for 13-15 minutes at 350° F. Let the cookies cool for 10 minutes before serving.