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Tahini Molasses Cookies :: Grain, Nut, & Refined Sugar Free

January 24, 2015

Tahini Molasses Cookies :: Grain, Nut, & Refined Sugar Free

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One of my biggest goals as of late when people ask me how to get their family transitioned over to real food is…enjoy it. Make it fun. Get the kids involved. Make it a positive experience.

I think we underestimate how much kids can do in the kitchen. I know I have and still do at times. I am constantly reminding myself to slow down and let them help. This weekend my big girls and I got a chance to try out a new recipe from the book “And Here We Are At The Table“, and my 5 year old pretty much did it all on her own (including reading the recipe!).

Tahini Molasses Cookies :: Grain, Nut, & Refined Sugar Free
Ariana is one of my favorite people. An American living expat, she has a huge appreciation for all cultures – and the cuisine that goes along with them. We share a similar view toward exposing children to a wide variety of food to build healthy taste palates, and I just love following her expat adventures with her sweet family.

Tahini Molasses Cookies :: Grain, Nut, & Refined Sugar Free
Her new book “And Here We Are At The Table” is more than just a cookbook. Part memoir, part travelog, along with 80 recipes from all over the world, this book really pulled me in. The recipes are warm and inviting, and her stories charming and fascinating.

Tahini Molasses Cookies :: Grain, Nut, & Refined Sugar Free
There almost 200 pages full of gorgeous photos of food and scenery from Arianaโ€™s travels. The instructions are very easy to follow and the recipes are nourishing and all grain free! There are also 3 cooking tutorial videos, and exclusive sections on food adventures like foraging and visiting various global markets around the world included in the digital version of this book.

Tahini Molasses Cookies :: Grain, Nut, & Refined Sugar Free
I am more than honored that Ariana was gracious enough to let me share one of the recipes from her new book here with you today! These tahini molasses cookies were a big hit here! They are warm and slightly sweet, and I will be honest it was not what I was expecting from tahini!

Tahini Molasses Cookies :: Grain, Nut, & Refined Sugar Free
One of the things I loved about this book was learning more about ingredients that I maybe donโ€™t use enough of in my kitchen. I have only used tahini to make hummus, but they made a great cookie โ€“ and will be perfect to pack up for children in schools that are nut free zones!

I can’t wait for you guys to enjoy your copy of And Here We Are At The Tableit is 30% off right now through February 11! Use the code ATTHETABLE at checkout!

The book is also available through Amazon if you prefer to shop through there!

Tahini Molasses Cookies :: Grain, Nut, & Refined Sugar Free

Tahini Molasses Cookies :: Grain, Nut, & Refined Sugar Free
Author: 
 
Ingredients
Instructions
  1. Preheat your oven to 350 degrees.
  2. Combine everything but the sesame seeds in a mixing bowl.
  3. Spoon tablespoonfuls onto your cookie sheet, about 2 inches apart. We rolled the dough into balls and then flattened with our hands a little. They will spread a little bit once cooked.
  4. Sprinkle the tops of the cookies with sesame seeds.
  5. Bake for 10-15 minutes until the edges a little crispy.

Be sure to hop over and grab your copy of And Here We Are At The Tableit is 30% off right now through February 11! Use the code ATTHETABLE at checkout!

The book is also available through Amazon if you prefer to shop through there!

This post was shared at Real Food Wednesday

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14 Comments

  • Reply Raia January 24, 2015 at 4:38 pm

    Trying these right now… ๐Ÿ™‚

    • Reply Renee Kohley January 24, 2015 at 5:22 pm

      Oh yeah Raia! Let me know what you think! (They just kept jumping into my hands to eat today ๐Ÿ˜€ )

  • Reply Jessica January 24, 2015 at 9:16 pm

    This look so good. I need to get some more tahini.

    • Reply Renee Kohley January 25, 2015 at 10:10 am

      I think you will really like them Jessica! The boys too!

  • Reply Emily @ Recipes to Nourish January 26, 2015 at 7:00 pm

    These sound delicious! I’m looking forward to trying some. Ariana’s cookbook is lovely too, such wonderful recipes + stories throughout.

  • Reply Lydia January 29, 2015 at 1:25 pm

    Gonna try these soon – it seems like they should have some ginger in them to me – I may just add some – maybe even some crystallized ginger ๐Ÿ˜‰

    • Reply Renee Kohley January 29, 2015 at 2:25 pm

      I think you will like them Lydia! I already have plans to use the rest of my jar of tahini for another batch!

  • Reply Jess March 19, 2015 at 2:43 pm

    I tried making these for the first time…I must be doing something wrong. Mine turned out more like a batter than a dough. It was too thin to roll in to balls. I spooned it on to cookie sheets and it ran in to one big mess. Sad fail. Suggestions? Are there different kinds of sesame paste? Should I have drained the oil off the top of the sesame paste and not mixed it in? I’d love some input.

    • Reply Renee Kohley March 19, 2015 at 7:48 pm

      Hi Jess. Gosh that is a great question. The oil in the sesame paste should be stirred in so you did that right. I have made these cookies twice now following these exact directions without any issues. This is nothing against you at all but just want to make sure you used all the same ingredients without adjusting anything? The only reason I ask is because I get questions like this sometimes and people forget to mention the adjusted a measurement or swapped something, or left something out ๐Ÿ˜‰ I might hop over to Ariana (the author) and ask her for any advice!

  • Reply Tatiana May 30, 2015 at 6:38 am

    Hey! I was wondering, do you use liquid molasses or the actual molasses sugar? I really want to try these!!!

  • Reply The #1 Anti-Anxiety Mineral & The Super-Food That Contains It - Divine Health January 9, 2016 at 3:44 pm

    […] Tahini Molasses Cookies […]

  • Reply Andrea January 23, 2016 at 9:59 pm

    I had the same results as Jess, and I followed the recipe precisely. When it was just a runny batter consistency I added buckwheat & almond meal to try saving them (didn’t want to throw out all this ingredients). I stirred the Tahini very well but it was quite runny, maybe that’s the problem.

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