Pine nut, tahini oatmeal cookies
Not sure how many Café Gratitude fans we have in the house, but even for all of its faults I was pretty bummed out when the San Francisco location was shuttered. Considering that this is the original land of the hippy, once Café Gratitude skipped town and took it’s “I Am Whole” bowl with it we were left with very little in the way of shall we say “crunchier” foods.
That’s why I was so very excited when Green Heart Foods opened their café on 20th between Folsom and Shotwell, just a couple of blocks away from the very spot where Café Gratitude used to reside. While they aren’t strictly vegan, they have lots of great plant-based options including lovely take away salads, a ridiculously satisfying smoothie and the most delicious tahini and oat cookies which are the inspiration for this post. Just to be clear, this isn’t their recipe. Their incredibly tasty cookies are a bit different than these – they are a rounder cookie with a fluffier texture and are packed with savory sunflower seeds. You must go there asap and try them. I think it’s the tahini that gets me. If I could take a bath in tahini I probably would (I love it that much) but I never thought of using it in a sweet application. Turns out that while it tastes a little bitter straight out of the jar, mixed with cinnamon, honey and the rest of the ingredients below, tahini lends a mildly sweet, nutty creaminess that doesn’t have me missing the eggs that usually add that richness to a cookie. I used another ingredient I can’t seem to live without these days, the toasted pine nut, to lend sweetness and crunch to the mix. Another bonus: no eggs = no salmonella so eat all the cookie dough you want, just be sure to save a little something to bake!
Before I forget, I need to give a little shout out to the other star of this post, my Jody Candrian cuff that helped me channel Linda Carter badassness into these baked goods. Please enjoy the gratuitous shot of it towards the bottom of this post. xx
Pine nut, tahini oatmeal cookies recipe
3/4 cup toasted pine nuts
2 cups oats
3/4 cup tahini
3/4 cup honey
1 1/2 tsp salt
1 tsp cinnamon
1/2 tsp vanilla
Preheat oven to 300. Put pine nuts on a rimmed baking sheet and bake for 10 minutes, checking on them and shaking them around midway through. Remove and set aside to cool to room temperature.
Once the pine nuts are at room temperature, mix all of the ingredients and chill the dough for 1 hour to overnight.
Preheat oven to 350. Roll into 1 1/2″ balls on a silpat lined baking sheet. Leave 2 – 3 inches space between balls.
Bake on the middle rack at 350 for 15 minutes. Rotate midway through baking.
Photos by Bess Friday and Lauren Godfrey. What can I say, Bess? You’re the best!