Molasses & Tahini cookies are middle eastern inspired, flavorsome, and easy to make! They are packed with nutrients, fibers, and antioxidants! Plus, they are vegan, and gluten free too!
Date syrup (called Debs in Arabic) is popular in the middle east. People mix it with tahini, and spread it on a thin bread called Saj (it’s similar to tortillas), and grill it (kind of like quesadillas). It’s my kind of dessert, sweet with a strong flavor. It’s quick to make, and healthy. It can be eaten any time, even for breakfast!
I was craving this kind of sandwich lately, and it’s not so easy to get date syrup here (would be expensive too!). And I wanted to try baking with molasses so badly, I thought mixing it with tahini, and making cookies would be a great idea. Mixing cuisines makes the dishes more interesting. Don’t you think?
It’s a sesame seeds butter, that is a popular spread in the middle east. It’s also a great addition to many other dishes. Sesame seeds has good amounts of calcium, copper, and Vitamin B1. It has polyunsaturated fats, and antioxidants. It can lower cholesterol, and can decrease risk of CVD in diabetic patients. You can find tahini at any health store, or local middle eastern shop. You can look for it online too, this is the brand I use, I’m totally in love with it! It gives you the real flavor, I highly recommend it.
It’s a by-product of sugar production. It’s a natural sweetener, and full of minerals. The darker its is, the highest content of minerals it has. Therefore, black strap would be the highest one. Its has good amounts of magnesium, and manganese. Also good amounts of vitamin B6.
My favorite source of omega 3 is walnut Therefore, I was hesitant, to use flax seeds. I thought it may affect the flavor of the baked goods. But after I gave it a try in some of mug cakes, I found that it doesn’t affect the taste. They are healthy, and can improve lipid profile. It’s easy to include them in the diet, so why not add them to cookies?
These cookies are power house of nutrition. Fibers from oatmeal, omega 3 from flax seeds, antioxidants, and minerals from tahini, and molasses. Plus they are delicious, crunchy, and soft inside!
These cookies are very easy to make, and kids friendly. My baby (I should stop calling him that, he is a toddler now!) loves them! He keep saying. cookies, cookies!
That’s it for today! Hope you enjoy these cookies as I did! Just be careful not to burn them , or the molasses will be bittersweet!
- 1 Tb of Flax seeds plus 3 Tb of Water
- 3 Tb of Tahini
- 10 Tb of Oatmeal, your choice, GF if necessary (I used instant)
- 3 Tb of Molasses (I used black strap)
- Preheat the oven at 375.
- In a big bowl, add water to flax seeds and mix well
- Add tahini, molasses, and oatmeal. Mix very well all ingredients
- Keep the mix in the fridge for an hour to two.
- Shape the cookies and put them on a non-stick baking sheet
- Bake fore 8-10 minutes.
- Remove from the oven, and leave them 2 minutes in the baking sheet, then transfer them to a wire rack to cool completely.
- Store cookies in an air tight container.