Gluten-Free Tahini Cherry Monster Cookies
Chewy, hearty cookies packed with tahini's nutty richness, tart dried cherries, crunchy pecans, and sweet white chocolate chunks. The combination of quick oats and warming spices creates a satisfying texture that's both rustic and indulgent. Perfect for afternoon snacking or sharing at gatherings, these monster-sized treats offer a sophisticated twist on the classic oatmeal cookie with Middle Eastern tahini adding depth and protein.
Ingredients
Instructions
- 1
Preheat oven to 350 degrees and line a baking sheet with parchment paper
- 2
In a medium mixing bowl or stand mixer, blend together tahini, coconut sugar, almond milk, egg, cinnamon, nutmeg, and salt
- 3
Add oats, pecans, white chocolate chunks, and dried cherries, mixing until evenly incorporated
- 4
Using a cookie scoop, portion batter onto baking sheet and gently flatten with palm of hand
- 5
Sprinkle with flake salt
- 6
Bake for 10-12 minutes
- 7
Cool for 10 minutes before serving
Tips
Toast pecans beforehand for deeper flavor and extra crunch
Flatten cookies gently to ensure even baking while maintaining chewy texture
Let cookies cool completely on the baking sheet for best texture
Good to Know
Store in airtight container at room temperature up to 5 days
Dough can be portioned and refrigerated up to 2 days before baking
Best served at room temperature for optimal chewy texture
Common Mistakes
Don't overbake to avoid hard cookies
Don't skip flattening step or cookies will be too thick
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these without eggs?
Try replacing the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, though texture may be slightly different.
How long do these cookies keep?
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Can I use regular oats instead of quick oats?
Yes, but pulse regular oats a few times in a food processor first to break them down slightly for better texture.