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  • Jesmond Cake Company

Vegan oat & tahini cookies

I spent last week in Greece and had some oat & tahini biscuits that were one of the nicest things I’ve ever eaten, so I’ve tried to recreate something similar here:

Makes 24 cookies (or 12 if paired)

100g tahini

100g vegan margarine

100g caster sugar

pinch of salt

30g rolled oats

70g self raising flour

1 tsp baking powder

The cookies taste great on their own but the ones I had in Greece were sandwiched together with a tahini cream, so you might want to try that:

Tahini filling:

100g tahini

30g icing sugar

1 tsp cornflour

25g vegan margarine

Preheat the oven to 180 degrees C.

To make the cookies, cream the margarine, sugar and tahini until it is light and fluffy. In a separate bowl mix the oats, flour, salt and baking powder then stir this into the creamed mixture. It’s a dry mix so it helps to squash it with the back of a spoon.

Roll out 24 balls, each about 20g in weight, and place them on greaseproof paper on two baking trays. Flatten them with your palm.

Bake for 15 minutes until they are golden at the edges. They’re very soft when they come out of the oven so allow them to cool and harden on the trays, then transfer to a wire rack.

To make the filling, whisk all the ingredients together then pipe this onto 12 of the cookies and top with the other twelve.

Kali orexi!

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