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Oat & Tahini Cookies



1 cup quick-cooking oats

¾ cup chickpea flour (or oat or almond flour)

¾ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground turmeric

½ teaspoon ground cardamom

Pinch of salt

2 medium ripe bananas, mashed

½ cup tahini (or almond butter)

1 teaspoon vanilla extract

½ cup finely chopped dried fruit of your choice or unsweetened carob chips or unsweetened chocolate

¼ cup sunflower or sesame seeds, optional


Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.


Whisk oats, chickpea flour, cinnamon, nutmeg, turmeric, cardamom, and salt in a medium bowl. Mash bananas, tahini, and vanilla in a large bowl until well combined.

Add the dry ingredients and dried fruit or chocolate to the banana mixture and stir with a rubber spatula until thoroughly combined. Scoop or roll level tablespoons of dough into balls and place on the prepared baking sheet. Place another piece of parchment on top of the cookies, then another baking sheet, and push to flatten the cookies. Remove the tray and parchment and sprinkle with seeds, if using. Repeat with remaining cookie dough. 

Bake until firm to the touch, about 12 minutes. Remove from the oven and transfer to a wire rack to cool.


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