Tahini Granola Cookies
I've had a request for my granola to turn into a cookie and I couldn't turn down the challenge! These Tahini Granola Cookies really marry a lot of the things I love the most and I cannot wait for you to try these soft and crunchy bundles of joy!
Equipment
- stove, cookie sheets, bowl
Ingredients
- 1 egg
- ½ cup each olive oil, maple syrup and tahini
- 1 tsp vanilla
- 2 cups oats
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- ½ cup almond flour
- ½ cup slivered almonds
- ½ cup raisins
- 1 tsp cinnamon
- ¾ tsp salt
Instructions
- Preheat oven to 350.
- Line a baking sheet with parchment or silicone mat.
- In a large bowl whisk together egg, maple syrup, tahini, olive oil and vanilla together until smooth and well combined.
- Add in remaining ingredients and stir until cookie dough forms.
- Place the bowl in the fridge for 15 minutes to allow the dough to rest.
- Use an ice cream scoop or large soup spoon to measure out cookies. Gently press them down to from cookie shape.
- Bake for 15-17 minutes until golden brown.
- Let them rest on a cooling rack until fully cooled.
Notes
If you are vegan, replace egg with flax egg!