Tahini oat cookies with carrot
These cookies are a mix of pretty much all of my favourite things. The result? My favourite cookies (chocker)! A bit more savoury than sweet, perfect to always have in the freezer for spontaneous fika-moments, or when you come home after a long day and want something to munch meanwhile you think about what to cook for your evening meal. In other words - these are really must-have-cookies!
Tahini oat cookies with carrot
Makes 12
Ingredients
4 dl rolled oats
1/2 tsp baking powder
1 Tbsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp pure vanilla powder
14 fresh dates, pitted
1 dl light tahini
2 Tbsp oat mylk or water
1 medium carrot
1 pinch flakey salt
How to
Pre heat the oven to 175°C. Mix oats, baking powder, spices and vanilla in a food processor. Add the dates and mix until crumbly. Add tahini and oat mylk, pulse until the dough starts fo get together. Add the carrot and mix until you get a dough. Form in to 12 balls, put on a baking tray and press lightly with a fork to get the look. Bake in the oven for 15-17 minutes, until they get crispy underneath and lightly golden on top. You want them to have a crispy outside and and chewy inside! Store in an airtight container, in the fridge or freezer.
Recipe was first published in The Gothenburg-Post/Två dagar
