The reason I am not afraid of molasses and tahini is simple: us Lebanese grew up eating molasses and tahini, mixed in, on a piece of bread as a simple, traditional, but immensely satisfying dessert (or snack).
So, when I saw that our Danish cousins had left a bag of Danish oats they had brought with them for their four kids, I saw an opportunity.
I had some leftover apple molasses and of course tahini is always in the pantry; why not make oatmeal cookies with a Lebanese twist?
RESULT: Cookies that are very oaty (reminding me of the oat cakes I had in Derbyshire, in England); with a faint taste of tahini; moistness and sweetness due to the molasses; in short: wonderful!
- 1/2 cup of unsalted butter (4 ounces)
- 1/3 cup of tahini (measure in a measuring cup by volume)
- 1/2 cup of apple or carob or grape molasses
- 1/2 cup of white sugar
- 1 large egg
- 1 teaspoon of vanilla extract or vanilla sugar
- 1 cup of all-purpose flour
- 3 cups of old-fashioned oats
- 1 cup of extra-dark chocolate chunks
- pinch of salt, 1/2 teaspoon baking soda, pinch of ground cinnamon
- Preheat the oven to 350F and get 3 baking sheets lined with parchment paper.
- Soften the butter in the microwave till melted and mix with the tahini, sugar and molasses.
- Add the egg and the vanilla extract and mix.
- Whisk the flour, baking soda, salt and cinnamon in a bowl. Add to the tahini and molasses mixture. Mix well.
- Add the oats and the chocolate chunks.
- Form into balls and place on the sheets; flatten a bit quickly with a fork, if desired. Bake for about 10 to 15 minutes until the cookies are puffy and feel somewhat firm.
- Remove from the oven, cool on the stovetop. Enjoy.
The template for this recipe was provided by joyofbaking.com; recipe is adapted of course. I would also suggest using dried fruits instead of the chocolate.
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