There’s nothing like a classic no-bake.
You don’t have to turn on the oven to make them. They often use pantry staples you already have on hand. And they’re a sweet, but not-too-sweet, treat.
Especially this recipe that uses maple syrup and coconut oil to make your baking a little less sugar high, sugar low-inducing.
And there’s another secret in these no-bakes: tahini!
Tahini is the sesame paste that gives hummus its zing. You can find it in most grocery stores these days, and it lasts for a while when you keep it in the fridge.
Maybe you want to make these for a Halloween party? Maybe you also want to make amazing chocolate chip cookies with tahini, too?! There are so many uses in addition to hummus.
Just remember to not leave these out for too long before eating. They can get messy as they warm up.
Tahini No-Bake Cookies
This is a new take on the classic no-bake with savory tahini.
Ingredients
- 3 tbs. tahini
- 1/4 cup cocoa powder
- 5 tbs. coconut oil
- 5 tbs. maple syrup
- 1 tsp. vanilla extract
- 1/2 tsp. cinnamon
- 1 pinch kosher or sea salt, plus extra for sprinkling on top
- 1 cup rolled oats
Instructions
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Line a 12-cup muffin tin with (paper or silicone) cupcake liners. In a glass measuring cup or large bowl, add the tahini, cocoa powder, coconut oil, maple syrup, vanilla extract, cinnamon and salt.
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Microwave 20 seconds, then stir until fully combined and smooth but not hot. Stir in the rolled oats.
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Spoon about 2 tbs. each into the cupcake liners. Top with sea salt, if using. Freeze for 20 minutes. Store refrigerated or frozen.
