Sesame Oat Cookies (Wheat Free)

Along the Silk Road there are various adaptations of sesame cookies with each country preparing its own signature version. In China, sesame cookies are made into a ball with a red bean paste. In Greece, they are called Koulourakia and are shaped into ovals and the cookie dough is softer and oilier than most other recipes. This version intermingles both the eastern origin of sesame seeds, sunflower seeds and raisins with the modern agricultural crop of oats readily cultivated in the west. These cookies are delicately spiced with cinnamon and allspice lingering in the background, however their presence is welcoming. Such a simple cookie to prepare, with a delightful crunch that is so unique.

Serves 20


1/3 cup tahini (Sesame Paste)
1/2 cup honey
1 large egg
1/2 teaspoon cinnamon
¼ teaspoon allspice
1/8 tsp. salt
1 1/2 cup old fashioned oats
½ cup apple sauce
1/3 cup unsalted shelled sunflower seeds, raw

1/4-cup dark raisins


       1       Preheat oven to 350°F and line 2 baking sheets with waxed paper.

      2      In a bowl, whisk the tahini, honey, egg, cinnamon, allspice and salt.

      3      Stir in the oats, applesauce, sesame seeds, and raisins and mix until well blended.

      4      With a teaspoon, drop large dollops onto baking sheet.  Arrange 2 inches apart and bake for about 18 minutes or until firm and light brown.  Cool completely in rack before storing.