These Tahini Granola Cookies were purely a product of accidental baking and I couldn’t be happier about it.
I can’t even tell you how much I love these cookies. I really can only liken them to a chewy, warm, caramel-like brittle cookie that’s got the most amazing texture and just enough sweetness. And, the base of them is not even flour – it’s granola. Game changer right?
I wanted to see how these cookies would turn out if I nixed the flour, and used granola instead. I pulsed my granola in a blender as I would if I were to make oat flour. The result was a flour that I basically wanted to spoon and eat straight up from the blender (I didn’t really resist the urge. If we’re honest).
Combined with an amazing tahini caramel, I morphed one of my favorite breakfast items into a new favorite cookie.
You’ll need to make a batch of my Gluten-Free Tahini Granola before you embark on the dream that is these cookies. I hope you enjoy these cookies in all their amazing, textured, tahini granola glory! If you thought putting granola on yogurt or in almond milk was too basic, I’d like to warmly welcome you to your new reality.
As always, if you make them – tag me @DADAEATS and #DADAEATS on Instagram so I can see your creations!
Tahini Granola Cookies
You'll need to make my Tahini Granola first! Then watch how these cookies come to life..
Ingredients
Tahini Granola (Dry Ingredients)
- 1 batch of my Tahini Granola Recipe (search "tahini granola" on my site to make it) it should yield 3 cups of granola.
Wet Ingredients
- 2 tbsp tahini
- 1.5 tbsp almond butter
- 1/4 cup unsweetened applesauce
- 1/2 cup coconut sugar
- 1/3 cup coconut oil, melted and cooled
- 1/2 tsp baking soda
Instructions
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To make this recipe, you will first need a batch of my Tahini Granola Recipe. Search "tahini granola" on my website to find it!
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Once you have your granola (it should be 100% cooled), reserve one cup of it and set aside.
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Preheat oven to 350 degrees.
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Using just less than 2 cups of granola, blend it in a high speed blender until smooth. This will be your "flour." Transfer it to a bowl. It may stick together, and if it does, that's normal! Simply take a fork or spoon and smash it in a bowl until the texture is more uniform and powdery.
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Take the other 1 cup of granola you reserved and now throw that in the blender. Do NOT blend this until it's smooth. You want this just slightly pulsed so that pieces remain. We'll be adding this back into the cookie mixture so that it gets some texture. Transfer this slightly pulsed granola into a separate bowl and set aside.
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In your blender, add all the wet ingredients - the applesauce, tahini, almond butter, coconut oil, coconut sugar, and baking soda. Blend until smooth. Scrape down the sides if necessary.
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Transfer the 2 cups of smooth granola flour into the blender and blend until smooth. It might be sticky, so once you've blended it as much as possible, take it out of the blender and stir together with a spoon so everything is thoroughly mixed and combined.
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Add in the one cup of slightly pulsed granola into the batter and combine.
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Form cookies on your lightly greased cookie sheet.
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Place in oven and bake for 15-20 minutes until edges are golden brown.
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Cool for 15 minutes and enjoy!
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