Recipe: Tahini (or Peanut Butter) Oat Cookies

I have a little daily lunch routine when I'm at work: I sit at my desk and enjoy my lunch while searching the internet for tasty recipes! Most people who know me probably think I'm a bit of a health nut, but good food actually tastes good to me and makes me the happy, healthy and energetic person that I am. Just ask Evan what to do if I seem cranky -- dish me up my plain organic yogurt with honey and flax meal and I'll perk right up! Some may say I'm high maintenance as gravitating towards the organic and natural foods aisle in the store can be expensive... but I like to see it as the best investment you can make in life: your health.

One of my favorite recipe sites is Here is a recipe I found on their site for Tahini Oat Cookies. I was intrigued because 1) they seemed very easy to make and 2) they are completely naturally sweetened. I read in the comments that someone substituted peanut butter for the tahini so I did the same as I didn't have tahini on hand. It worked out great! I used non-hydrogenated peanut butter (with the oil you have to mix in) as that oil is much healthier for you than the hydrogenated form -- and I just love the taste : )

I love these cookies, but don't expect a big dessert-type taste. They are more like tea or coffee cookies.

Makes about 24 cookies

If you love sesame, you will love these cookies, rich in flavor from sesame seeds and subtly sweet from a touch of maple syrup.


1 cup rolled oats 
1 cup whole wheat pastry flour 
1/4 teaspoon sea salt (or regular, or none at all)
1 teaspoon baking powder 
1/4 cup tahini (or peanut butter, preferably non-hydrogenated)
1/4 cup sesame oil 
1 teaspoon vanilla extract 
2 teaspoons cornstarch 
1/2 cup maple syrup 
2 tablespoons sesame seeds


Preheat oven to 350°F. Grind oats in a blender until coarsely ground (some whole flakes should remain intact). Do not wash out blender. 

In a large mixing bowl, combine oats, flour, salt and baking powder. 

Place tahini (or peanut butter), sesame oil, vanilla, cornstarch and maple syrup in blender and process until smooth. Stir this mixture into oat mixture. 

Drop tablespoons of batter on a greased baking sheet. Sprinkle with sesame seeds. I can't remember exactly, but I think I sprinkled some wheat germ or flax meal on top too. Bake for 10 to 12 minutes, until cookies are golden brown on bottom and puffed. Best when warm!


  1. Mmmmm, sounds delish! You know, Carolyn, I keep finding more and more ways that we are alike. I completely agree about gravitating to the natural foods aisle of the grocery stores. Just wait till you have'll find yourself even more of a healthy/natural foods, etc. nut! But I think it's kind of fun :)


  2. I agree with all of the above! I love your new blog by the way, what a creative title! Can't wait to read more about all the thoughts, ideas, projects, and photos of jenna p. : )


  3. this recipe sounds great! we try to eat healthy too, but sometimes it gets kind of tricky.

  4. Agreed! Especially at work where there seems to be an endless supply of doughnuts, chocolates and various other treats. It always seems to be someone's birthday... haha.

  5. Karrin made these....we really liked them, although I think we might cut back on the salt next time. Thanks for posting. MOM

  6. Yes I agree, a bit too salty and kind of crumbly too. We actually have some tahini sauce right now so I might try make them again with that instead of the peanut butter.

  7. Just made the recipe again, this time with tahini sauce instead of peanut butter -- tastes similar but fixes the crumbly problem I had with the peanut butter. Also, almost eliminated the salt, and used regular, not sea salt. Ate them with coffee and will freeze the rest for later - YUM!


Thanks for joining in the conversation!

Follow @ Instagram

Back to Top