This post is also available in: עברית (Hebrew)
You may have noticed, that there are no cookies recipes on the blog yet. And you may have thought that that’s since I don’t like cookies. Well the contrary, I LOVE cookies. And generally speaking, bite size sweet stuff are a weakness of mine, so I tend not to make cookies. You know the saying: “When-ever there is a doubt, there is no doubt”? Well with cookies it’s more like “When-ever there is a cookie, there isn’t a cookie” for me. 🙂
And yet, sometimes you just need cookies.
Perhaps you want to get a nice edible gift for friends you are visiting (make a colorful batch, pack in cute little boxes, tie it up with nice ribbon, and get applause)?
Perhaps guests are on their way and you only have a few minutes to make something (yes, these are so quick to make and requires minimal ingredients)?
Perhaps you are looking for cookies for your baby/toddler (yes, these are soft, almost melts in your mouth, and no refined ingredients)?
So these cookies answer all of the above. And since I had a hard time deciding which version is best, I decided to explain about all of them, and let you decide which to make. All of the versions have a similar base, with small change in ingredients for each. The base is nut butter of choice, oatmeal flour, pure maple syrup, baking powder, vanilla extract and salt.
So, from left to right, this is what’s in the picture above:
Peanut butter cookies: strong peanut butter taste, only if you like that.
Almond cookies: very mild taste.
Almond chocolate cookies: the mild almond taste goes along great with chopped chocolate chunks (try to choose a high quality chocolate with as much cocoa in as possible).
Almond cocoa cookies: like the chocolate ones, only healthier (no added sugar as in the store bough chocolate).
Tahini cookies: yum!
Tahini cookies minus the baking powder: I wanted to experiment how these cookies would turn out with no baking powder at all. Result: it’s nice, but the texture is not as good as the cookies with the baking powder (by the way, I buy aluminum free baking powder, so I feel OK using it).
Tahini cookies with aquafaba: yes basically I too thought that can water is yuck, but basically it’s just water that had chickpeas in them (and the can I used does not even have perservatives in it), and after reading in several sources I trust about the wonders that aquafaba do to pastries I just had to try. And they do actually do wonders I have to say, as without a doubt, the batch of cookies I used the water from the chickpeas can for turned out with the best texture of all (no need to whip them by the way for this, just use straight from the can), and this was decided by a team of taste testers that had no idea what they were testing by the way.
- ¼ cup nut butter of choice
- ⅓ cup oatmeal flour
- 2 table spoons pure maple syrup
- ¼ tea spoon baking powder
- ½ tea spoon vanilla extract
- Pinch of salt
- Place all ingredients in a bowl and mix well. Work with your hands to create a ball of dough/ Place in the fridge for about 30 minutes.
- Warm an oven for 180 C. Take the dough out of the fridge, use your hands to create small small balls and use your fingers to press them to the pan, leaving some room between them. Bake for 8-12 minutes (the less baking time, the softer the cookies will be, and also, pay attention not to burn them as different ovens are set differently). Take out of the oven, let cool completely (I move the whole baking sheet away from the pan to stop the baking process), the place in an air tight container.
- Variations (as explained in the post): For almonds and chopped chocolate add a few table spoons of chopped quality dark chocolate to the mix, for almonds cocoa add one table spoon of cocoa powder to the mix, for tahini (or any other nut butter for that matter) with the chickpea water add 3 table spoons of water from a chickpea can to the mix. If you are lucky and have cashew butter or hazelnut butter (yum!) use it, it will work well here as well.
P.S.
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Moran
11 תגובות
WOw the cookies look lovely and so many variations – will try them
Thanks!
Yum! When I added cocoa and aquafaba to the tahini version, I found the texture was perfect for brownies. So next time, I doubled the amounts, and made a few tweaks, poured the batter in a cake pan, and baked for around 20-25 minutes. Brownies were a hit!
Here’s the version I did:
• 1/2 cup tahini
• 2/3 cup oatmeal flour
• 5 tablespoons pure maple syrup
• 6 tablespoons aquafaba
• 3 tablespoons cocoa powder
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract
• Pinch of salt
That does sound perfect!
I just made your brownie recipe, and it’s scrumptious! I ended up using peanut butter, gluten-free flour, and dark cocoa powder, but your ratios were spot on. If you haven’t tried frozen brownies yet, I’d highly recommend popping some in the freezer. It makes them so fudgy and creamy!
You forgot the aquafaba in the ingredients list.
Thanks, That’s due to it being only optional.
Can I use any other flour, like spelt
It doesn’t have to be gluten free for me ..
Yes, spelt would do.
I used teff flour with the tahini and aquafaba version and they were delicious!!
awesome!!! so glad I found this recipe, and that so many other cooks tried and shared!!
I need you to understand something: we are 6 people in my house – my dad, my hubby, our 3 kids and me; and the dietary restrictions are maddening: one vegan, 1 gf meet-eating, 1 gf vegetarian on gluten-eating vegetarian and 2 (my dad and my son) absolute cranivores practically hating gf 🙂
and all 6 absolutely loved this recipe!!! it never hapened before!! with no other cookie, cake or sweet of any kind!!
I only read this recipe last week and I’ve already made 6 or 7 batches: all with tahini – oh! and vegan milk* instead of aquafaba – and following bronwyn’s quantities.
I tried rice flour, spelt flour and white wheat flour (needs a bit less than the gf versions); I used chopped chocolate (both bitter and white), chopped walnuts, dried morello cherries and maraschino cherries – they were all so tasty they didn’t keep for more than 2 days!!
so thanks Moran!! and thanks bronwyn!!!
* – I know aquafaba has a higher protein content and can be whipped like whipping cream, but I didn’t have any at hand the first time around, the everyone liked the version with soy milk, And since I don’t like using too much soy products, I used almond and hazelnut milk the second time, The third I used rice cream – but there wasn’t any difference in the final product and it has more chemicals in it, so I won’t be using again, and I don’t recommend anyone would use it either…