I know what you’re thinking:
ANOTHER 3-ingredient recipe?
Didn’t she do an oatmeal/tahini cookie not too long ago?
Okay – but can we ever have too many 3-ingredient recipes? I say no.
And yes, I DID do a cookie with oatmeal and tahini. But it was a little different, and after I made these I couldn’t NOT share them. They are seriously that good. Like, I’ve-made-and-eaten-three-batches-already good.
And tahini? I heart it guys, what can I say?
Now all that said – I would have never shared these with you if: a) I didn’t love them myself (and I do. I really, really do), and b) they weren’t significantly different enough from past recipes to include them here (they are).
What’s different? Well, TBH, it’s the brown sugar. I don’t know how or why, but the brown sugar adds just so much to this tiny little recipe, and I promise you will go bonkers for these cookies as much as I do.
Um, as long as you love tahini.
1 1/2 cups oats
3/4 cup packed light brown sugar
1/2 teaspoon kosher salt
3/4 cup tahini
2 tablespoons cold water
Pre-heat oven to 350 degrees; line two baking sheets with parchment paper. Combine oats, brown sugar and salt in a medium bowl and stir till well combined. Add the tahini and water and stir again till a cohesive dough is formed.
Use a tablespoon or cookie scoop to portion out 16 mounds (8 per sheet) onto your prepared baking sheets. Use damp hands to roll into balls and then flatten. Bake for 10 – 12 minutes or till light golden brown around the edges. Transfer to a wire rack to cool completely.
This delicious recipe brought to you by Sheri Silver