Flowerless ~ Dairy Free Oat Cookies with Tahini and Nuts

I was craving a cookie which is about a once a year event since usually all sweets, expect dark chocolate, leave me completely cold! Well, anyway, since I do not like things that are very sweet, I had to make my own. And since I don't like butter much either, I came up with this recipe that uses Tahini (sesame butter) instead. I am sure you could use almond butter or any other kind of nut butter in it's place. I used very little sugar; if you want the cookies to be sweeter, increase the amount.



  • 2/3 cup of quick oat
  • 1 teaspoon of baking soda
  • 1.25 teaspoons of almond extract
  • 1/2 tahini
  • 1/4 cup soymilk  or rice dream
  • 1/4 cup nuts of your choice
  • 1/8 cup raisins
  • 1/4 cup brown sugar
  • 1 egg


Preheat oven to 350ºF.

In small bowl, mix together the oats and baking soda; set aside.

In a large bowl, mix tahini, brown sugar, egg and vanilla with by hand or with an electric mixer until smooth.  Mix in dry ingredients with a wooden spoon. Lastly mix in nuts and raisins.

Drop the one table spoon of cookie dough per cookie onto the prepared baking sheet.  The cookies will not be perfectly round in shape and perhaps a bit thick.

Bake cookies for about 15 minutes and, check with toothpick to see if they are done and/or remove when edges begin to turn a golden brown. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely.

Makes 12 large cookies.