Soft & Chewy Flourless Ginger Tahini Cookies

Soft & Chewy Ginger Tahini Cookies

In January, well after holiday season was over, a client sent a big box of Tate's Cookies to the office, where they filled the kitchen counter for half a week. It was the worst (but also the best) kind of way to kick off January. I had been wanted to make a gingery version of these tahini chocolate chip cookies for some time -- I even had made a batch over the holidays that didn't quite work out. Despite it being peak resolution season, that counter full of cookies was just the push I needed to dive back into recipe development. 

The dream: a chewy, rich, flourless ginger cookie with chunks of crystallized ginger. 

I knew that tahini would be the perfect base, but my first attempt used far too much molasses and the cookies were WAY too soft. I learned, on that attempt, that coconut sugar really imparts enough molasses-y flavor anyhow, as it's unrefined so still carries all of the minerals that are stripped from refined sugars when molasses is made. 

Soft & Chewy Ginger Tahini Cookies
Soft & Chewy Ginger Tahini Cookies

Tips for making these chewy tahini ginger cookies: 

  • STIR THAT TAHINI. This is in all caps because it's no joke. Tahini separates fast and if your tahini is all oil or all solids you're batter won't work. Last time I published a tahini cookie recipe someone asked about how to best stir tahini, which is a really good question because it's not the easiest to stir. But don't worry! Just scrape the entire jar into a blender, and let it rip. OR, carefully put your immersion blender into your tahini container (this is what I do, but also can foresee what a mess this might make in the wrong circumstances) 

  • Let them cool. Really! I too like hot-out-of-the-oven cookies, but these cookies need a minute to set up. More like 5-10. They'll still be warm, and they'll stay soft for a week at room temperature. BUT, if you try to pick one up while it's still piping hot it will just collapse and melt in your hand (if you can even get it into your hand). 

Ok, "mom" warnings over. Now, the recipe! 

Soft & Chewy Ginger Tahini Cookies

Soft & Chewy Flourless Ginger Tahini Cookies

Published February 21, 2019 by
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Yields: 16   |    Active Time: 30 minutes



Ingredients:

  • 1 cup coconut sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/16 teaspoon ground cloves
  • 1 cup tahini (stirred very well - try blending it with your blender if it is separated)
  • 1 teaspoon vanilla
  • 1 egg
  • 1-1/2 teaspoon fresh ginger grated on a microplane
  • Optional: 1/3 cup ginger chips (like this - affiliate link) or finely chopped crystallized ginger

  • Directions:

    1. Preheat oven to 350°F.
    2. In a medium sized mixing bowl, combine coconut sugar, baking soda, salt, ground ginger, ground cinnamon, and ground cloves. Whisk briefly.
    3. Add tahini, vanilla, egg, and fresh ginger to bowl, and use a spatula to stir until a stiff, sticky batter forms.
    4. Optional: place bowl of batter in the fridge for 10 minutes to allow dough to stiffen a bit more.
    5. Using your hands, roll dough into spheres by the heaping tablespoonful. Place spheres at least 2 inches apart of a baking sheet lined with parchment paper, and flatted slightly with your fingers.
    6. Bake for 10-12 minutes, until cookies have spread and are golden. Cookies will still be quite soft when you remove them from the oven. Allow them to cool at least 10 minutes before attempting to move them to a cooling wrack or a plate.

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    Cinnamon Maple Pecan Granola

    Cinnamon Maple Pecan Granola
    Cinnamon Maple Pecan Granola

    “Hidden sugars,” I’m sure I’ve said, with sass loaded into my voice, about granola. When I have an opinion, I can get sassy about it — and I’ve been a bit down on granola before. In some ways, rightly so: the store bought kind is usually full of sugar, despite the “healthy” aura granola has compared to other cereals.

    But homemade granola deserves a second look. I admit it. There are no hidden sugars when you’re doing the cooking, and even better you can tweak and adjust and make a version that totally fits your tastes.

    Cinnamon Maple Pecan Granola
    Cinnamon Maple Pecan Granola

    In this recipe, the only sweetener is maple syrup (the flavor of maple syrup is perfect with oats in the morning). Everything else in the bowl is simple, too: rolled oats, pecan pieces, butter, chia seeds, ground cinnamon and a pinch of salt. Add that all to a bowl, mix it up, and toast it — you’re on your way to a delicious morning bowl! Easy peasy lemon squeezey. 🍋

    The house and my clothes smelled like maple and cinnamon for a full day after pulling a big tray out of the oven. ✨

    Pictured here: Granola, blueberries and banana in my breakfast bowl, topped with milk. BUT we also enjoyed this granola with yogurt (adds great crunch!) and as a desk snack (still have a jar-full for next week!).

    Cinnamon Maple Pecan Granola

    Cinnamon Maple Pecan Granola

    Published February 5, 2019 by
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    Yields: 2.5 cups   |    Active Time: 40 minutes



    Ingredients:

  • 3 cups rolled oats
  • 1 cup raw pecan pieces
  • 2 tablespoons chia seeds
  • 1 teaspoon salt
  • 1-1/2 teaspoon ground cinnamon
  • 1/4 cup coconut oil or butter
  • 1/2 cup maple syrup

  • Directions:

    1. Preheat oven to 300°F. Line a sheet pan with parchment paper.
    2. In the bottom of a large microwave-safe bowl, melt coconut/butter. Add: oats, pecan pieces, chia seeds, salt, cinnamon, and maple syrup. Use a spatula to stir until everything is evenly distributed.
    3. Spread oat mixture on prepared baking sheet in an even layer. Bake for 30 minutes, stirring every 10 minutes to ensure even cooking.
    4. Allow to cool and store in an air-tight contain. Serve with fruit and milk like cereal, eat plain as a snack, or sprinkle over yogurt for a parfait.
    5. Store in an air-tight container.

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    Carrot Cake Baked Oatmeal

    Carrot Cake Baked Oatmeal

    First, the elephant in the room: the site got a redesign! Why? Mostly, I wanted to add a “home page” to Foraged Dish that had all the most useful stuff — newest recipes, most popular recipes, videos, etc - in one spot. Check it out by clicking “home” in the top left hand corner of the page. Hoping this new site is more user-friendly and makes it easy to find everything you’re looking for!

    Now, for the recipe and post:

    When I first discovered baked oatmeal, I was in college and was immediately excited about the dish. An oatmeal that I actually liked!

    I wasn’t a big breakfast eater back then, and definitely have never liked porridges. But here it is: baked oatmeal. The oat dish I had been waiting for. It comes out of oven crispy on top and cream in the middle.

    One weekend, I went home to my mom’s house and told her about my discovery. I was explaining it to her, and she said, “Sounds a bit like cake. “

    I furrowed my brow. Cake? I mean sure, it has some similar ingredients. But it is “better for me.” Right? In truth, that version of baked oatmeal was a lot like cake. I think it called for both sugar and flour. But, it also taught me that I can like oatmeal. Baked, it became something that I enjoyed.

    Carrot Cake Baked Oatmeal
    Carrot Cake Baked Oatmeal

    I still make baked oatmeal every now and again, adding in seasonal fruits and nuts (like this cinnamon berry pecan baked oatmeal). These days, the main difference is that I sweeten it with maple syrup, honey, or fruit, and use whole ingredients. And while it is a pretty carb-heavy dish, I find that rolled oats do keep me full through the morning until lunch. The other main advantage? One batch lasts us the better half of a week, so breakfast is squared away in the morning for a few days. (By the way, this makes the dish perfect for those times when you are trying to eat really well — when something is already in your fridge, it’s way easier to make the right choice!)

    With this recipe, I’ve taken the idea of a cake and folded it in: carrot cake baked oatmeal. (Carrot cake — definitely a cake. But it calls for vegetable!) Along with rolled oats, you fold in carrots, raisins, coconut, fresh ginger and even walnuts (I love the crunch these add. If you do not like walnuts, try pecans). All of those together combined to make a pretty hearty oatmeal — one that’s not really cake, but you can imagine it is, while knowing you’re eating something much more nourishing!

    Carrot Cake Baked Oatmeal

    Carrot Cake Baked Oatmeal

    Published January 3, 2018 by
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    Serves: 8   |    Active Time: 50 minutes



    Ingredients:

  • 2 cup rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/2 teaspoon cinnamon
  • 1/2 cup shredded desiccated coconut + 2 tablespoons for topping
  • 1 egg
  • 1/4 cup honey
  • 3 tablespoons butter, melted and cooled
  • 1 teaspoon freshly grated ginger
  • 1 cup milk
  • 1 cup whole milk yogurt
  • 2 teaspoons vanilla extract
  • 1 cup shredded carrot
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts + 2 tablespoons for topping

  • Directions:

    1. Preheat oven to 375°F and grease a 9x9 inch baking dish.
    2. In a medium mixing bowl, combine rolled oats, baking powder, salt, cinnamon, and 1/2 cup coconut.
    3. Add egg, honey/maple syrup, melted butter, freshly grated ginger, milk, yogurt, and vanilla. Stir until everything is incorporated.
    4. Fold in shredded carrot, raisins, and 1/2 cup chopped walnuts.
    5. Spread mixture in an even layer in the baking dish. Sprinkle with remaining 2 tablespoons coconut and chopped walnuts.
    6. Bake for 35-40 minutes, until edges of oatmeal begin to brown. Remove from oven and allow to cool 10 minutes. Serve warm.

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