Maple Syrup and Tahini Cookies

11. April, 2009

These cookies I call "Hlynsíróps- og sesamsmjörssmákökur" in my not-so-smooth mother language, Icelandic. They are very popular around Christmas time and everyone I serve them to, immediately asks for the recipe. They are the quickest cookies to make as well, just a few ingredients and although the combination might sound strange, it is absolutely wonderful. These cookies are egg free, lactose free, vegan and nut free (although they contain sesame paste and sunflower seeds).

You will need a food processor or a blender to grind half of the rolled oats (you may also use quick oats).

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The ingredients might sound strange but the cookies are absolutely delicious!

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This recipe is:

Egg free
Lactose (dairy) free
Nut free but includes seeds/oils from seeds
Vegan

Maple Syrup and Tahini Cookies

Makes 30 cookies

Ingredients

125 millilitres (5¼ fluid oz) pure maple syrup
125 millilitres (5¼ fluid oz) tahini (sesame paste)
150 grams (5¼ oz) rolled oats (whereof 75 grams (2¾ oz) ground in a food processor or blender)
55 grams (1¾ oz) raisins or sultanas
45 grams (1½ oz) sunflower seeds

Preparation

In a large bowl, stir together the 125 millilitres maple syrup and 125 millilitres tahini. Stir well so that the two ingredients blend well together.
In a food processor or blender, blend 75 grams (2¾ oz) of the oatmeal for 10 seconds or until fairly finely ground. Transfer to the large bowl.
Add the remaining 75 grams oatmeal to the large bowl along with the 55 grams raisins or sultanas and 45 grams sunflower seeds. With a large wooden spoon, stir everything well together.
Place baking parchment on a baking tray.
Drop teaspoons of batter onto the baking parchment (or form into little balls with your hands (I prefer to use plastic gloves for this as the mixture is very sticky)).
Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 15-18 minutes.
Cool on a wire rack.