You know I love simple recipes. When you have food sensitivities, you get used to cooking all your own food. Blue Eyes, bless him, knows how to cook for me. But we rarely get to go out to dinner or order in, and forget grabbing a random snack when I'm out and about. This cookie recipe came about because I wanted something I could snack on. Something with just enough crisp and a little chew. Of course, I ate all the cookies in one day and that kind of defeated the purpose of having snacks handy.
Oh well. They made me happy.
This recipe is made with tahini, which has a bitter aftertaste. Since it's a sugar-free recipe, I used stevia to mask that taste. If you don't like stevia, I recommend using a different nut or seed butter, or using a granulated sugar. I'm not sure how a liquid sweetener (like honey) would affect the texture. I also found that the longer I baked them, the better the flavor was. I took a few cookies out early and they had a stronger bitterness to them. The ones I let bake more no longer had such a bite.
And be forewarned that these are earthy-crunchy cookies. That means most people will probably think they taste like "health food." I really liked them and would definitely make more had I not realized I was reacting to the tahini. But you know yourself best. If you like earthy-crunchy, not-too-sweet cookies, this recipe is for you! If not, here's another one for you.
And before I forget, I want to cordially invite you to my first webinar tomorrow night (Thursday, May 2nd) from 5:30-7:00pm pacific time. I'm really excited to share with you some of the experiences I've had in dealing with my health issues through meditation and hypnotherapy. I'll be leading a guided meditation as part of the webinar, so it's a great opportunity for you to try this out for yourself and see how it makes you feel. If you can't make the webinar, but want to hear it, please register anyway... After the webinar, everyone who is registered will get an e-mail with a link to the recording. That way you can also listen to the meditation on your own time.
p.s. Did I mention it's free?
(See more about and register for the free webinar on my new site here).
Grain-Free, Sugar-Free Tahini Spice Cookies Print-Me
Adapted from this recipe for 3-Ingredient Peanut Butter Cookies
1/2 cup unsalted tahini*
1/4 cup pureed sweet potato (baked first)
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/2 teaspoon orange zest
1/8 teaspoon sea salt
10-20 drops liquid vanilla stevia (I like NuNaturals)
*If you use salted tahini, just skip the salt in the recipe.
- Preheat the oven to 325 degrees F.
- Thoroughly mix all the ingredients together. I use my food processor so it's a nice, smooth batter. Taste for sweetness and add more stevia as desired.
- Scoop by the tablespoon and flatten for traditional cookie shape. Use your fork to make the imprint you see above. Alternatively you can leave them as scoops as also shown in the photo above.
- Baked flat cookies for 12-13 minutes. Bake round cookies for 20 minutes, checking after 18 minutes. Let cool completely before eating.
Note: I went light on the spices. If you like lots of spice flavor, go ahead and add what you like and taste the batter before baking. Same with the orange zest.