Seeded Olive Oil Tahini Cookies

This weekend, we did a tea tasting in Berkeley. And for each pot of tea ordered, we got to try two cookies. I opted for a mung bean apricot thumbprint cookie and a tahini cookie. I was immediately inspired to create a version of my own!

Ingredients

1 cup flour
½ cup rolled oats
⅓ cup organic powdered sugar
⅓ cup tahini (sesame paste)
1 egg
¼ teaspoon pure vanilla extract or paste
¼ cup olive oil
½ teaspoon salt (I used some vanilla salt)
1 Tablespoon black sesame seeds
1 Tablespoon white sesame seeds
1½ Tablespoon organic granulated sugar
Also needed: scoop, baking sheets, parchment paper

Procedure

Preheat oven to 350 degrees Fahrenheit. Place flour, oats, powdered sugar, tahini, egg, vanilla, and olive oil in a bowl. With a pastry cutter, blend the dough until pea-sized chunks form. Press the dough into a ball.

Mix the sesame seeds and sugar together in a shallow bowl.

Form dough into 1-inch balls - I used a cookie scoop - and roll them in the sesame seed-sugar mixture. Place on a parchment-lined baking sheet, spacing 1 to 2 inches apart.

Flatten slightly with the bottom of a measuring cup or a tamper.

Bake cookies until lightly golden, approximately 20 to 25 minutes.

Enjoy with a nice cup of tea. I had a Tieguanyin Dark Monkey Picked Oolong at the tea house. At home I had this with a Honey Jia Long Oolong that I picked up the last time we were at the tea shop.

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