Tahini Oat Cookies

Vegan 🌱 Suitable 12+ months 👶🏼 Gluten free ✅ Makes 12-24 🍪

These remind me of a combination between shortbread and tahini halva. They are so tasty, quick to make, and have a great nutrient profile where just 1 cookie (when making 12) has 1mg of iron, 2.5g of protein, & 50mg of calcium, 

This recipe is for 12 months up due to the maple syrup. However this recipe makes 24 mini cookies or 12 regular sized ones, so the addition of maple syrup goes a long way here. It’s recommended to avoid maple or added sugar before 12 months (and actually closer to 2 years) to avoid toddlers & babies having a preference for sweet food, however I find the occasional cookie like this doesn’t affect her food preferences.

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Tahini Oat Cookies

5 from 1 vote

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Servings 12 cookies

Ingredients

• 1/2 cup/ 60g of oat flour
• 1/2 cup/ 125g of tahini
• 2 Tbsp/ 40ml of maple syrup 

Instructions 

• Preheat the oven to 180c/350f. 
• In a bowl, stir the oat flour, tahini, and maple syrup together, then form & roll about a Tbsp (for 12 cookies), or around 1/2 a Tbsp for making mini cookies, of the “dough” to create balls in your hand. Repeat for remaining dough. 
• Place them on baking paper, press lightly to flatten with a fork to create a crosshatch design, then bake at 180c for 12-15 minutes (for regular size) or 7-8 minutes for mini cookies. 
• Remove from the oven and allow to cool before serving (we leave on the tray to cool).

Notes

Store in an airtight container for 5 days outside of the fridge, 2 weeks in the fridge, or 3 months in the freezer (although they don’t tend to last more than a couple days in our house 😋🙈)

Did you make this recipe?

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