Thursday, January 12, 2012

Thirty Second Thursday: COOOKIES

*om nom nom nom*

So, my sister came to visit me for all of 36 hours this weekend, before heading back west for work. You can imagine in that period of time that a good deal of eating had to take place. We brunched at the illustrious Founding Farmers and dined at Busboys and Poets, filling in the empty slots of time with my yoga class, some museums, and Midnight in Paris on the computer. After scoping out some really delicious-looking oaty cookies at Teaism, we felt we must whip up a batch of late night cookies.

 You can add just about anything to these, but the key to the flavor is tahini! You also need to make them really large...because that is how it goes at 10 o'clock at night.

Tahini Monsters (8-9 large cookies)
3/4 - 1 cup sugar
1 tbs molasses
1 tbs agave
2 tbs tahini
1/3 cup canola oil
1/3 cup almond milk
1 tsp vanilla

1 tsp baking soda
1/2 tsp sea salt
1 cup whole wheat flour
1 1/3 cup rolled oats
1-2 tsp cinnamon
1/2 tsp all-spice

1/2 cup chocolate chips or dark chocolate chunks
1/3 cup toasted sunflower seeds
1/3 cup toasted almonds, chopped
Anything else you have handy or so desire to include (shredded coconut,  dried cranberries or cherries, etc.)

1. Whisk first six ingredients until viscous.
2. Add next six ingredients and mix with a spoon, until just combined. Add any other mix-ins.
3. Make large patties (about 3-4 tbs dough). Spread on a lined cookie sheet. Bake at 350F 10-15 minutes until starting to brown. Allow to cool (or not...) and then enjoy with a large class of non-dairy milk :)

You can check out more somewhat sensible desserts at Slightly Indulgent Tuesdays.


Victoria said...

I've been dreaming of tahini-enhanced baked goods recently; these look delightful.

Rachel said...

Well, now we can make your dreams come true! I also think these would be divine with an extra tbs of tahini, bittersweet chocolate chunks, pecans, and dried cherries. Also, have you been MIA, or have I fallen off your blog follower list somehow?