My family’s relationship with the Pinajian-Dorian family spans decades. We’ve shared many delicious Armenian meals together in that time. Dian Dorian, one of my bridesmaids back in 1977 (she was just a kid then), embraces a vegetarian lifestyle these days, and couldn’t be happier.
Dian’s mom, Barbara, recently made one of Dian’s favorite breakfast treats – Tahini Breakfast Cookies - and asked me to sample a few. How could I refuse? One bite, and I was hooked! These are nutritious, chewy, and extremely quick and easy to make. It’s also appropriate for Lent!
The origin of this recipe is unknown, but Barbara said that when Dian finds a recipe that sounds interesting, she tweaks it to suit her taste. I, in turn, made an addition to her recipe to suit my own.
|Tahini Breakfast Cookies|
Tahini Breakfast Cookies from Dian Dorian
Yield: about 20 cookies, depending on the size
1 1/2 cups rolled oats
6 tablespoons tahini, well-mixed
1/2 cup honey or (real) maple syrup (or a combination of the two to equal ½ cup)
1/2 teaspoon cinnamon - or - 1/2 teaspoon cardamom
Optional: Add chopped pistachios or chopped walnuts.
Mix all ingredients thoroughly in bowl and roll into balls which you flatten onto an oiled cookie sheet.
|Tahini cookies ready to bake|
Bake at 350 degrees for 8 to 10 minutes. Let cool on the baking sheet before removing because these have a tendency to crumble.
- I used a bit less honey so it wouldn’t be as sweet, and added 1 Tbsp. of toasted sesame seeds to bolster its earthy flavor. I used 1/2 tsp. cinnamon and a sprinkle of freshly ground cardamom.
- If tahini is unavailable, you can substitute creamy peanut butter or any other nut-butter.
- Other optional add-ins: raisins, chopped dried apricots, dried cranberries, etc.