Summer has only just begun and already there have been too many nights when I’ve felt like it’s too hot to turn the stove on to make dinner – never mind bake a batch of cookies.
Thankfully we exist in a world where no bake freezer cookies are a thing. And I’ve sampled my fair share of them over the past few months and can say with confidence that these are something to write home about.
Now, I know that we’re all working on managing our sugar cravings but just because we’ve kicked the gross white stuff to the curb doesn’t mean that we can’t indulge in a sweet treat every once in awhile. These little gems are just sweet enough and are also packed with good-for-you ingredients like sesame seeds and rolled oats.
Once they’ve had some time to set in the freezer they turn dense and fudgey. I’ve read a few no-bake cookie recipes that say they’ll keep at room temperature once they’ve set, but it’s been too damn hot around here for that and I like them cold, right out of the freezer!
Maple Tahini Freezer Cookies
Adapted from Minimalist Baker
Makes about 10-12 cookies
1/2 cup maple syrup
2 tbsp non-dairy milk or water
3 tbsp coconut oil, melted
2 tbsp raw cacao powder
1/4 tsp vanilla extract
2 tbsp shredded, unsweetened coconut
1 cup rolled oats
1/4 cup sesame seeds + more for sprinkling
1/3 cup tahini
1. Heat a small pot over medium-low heat. Once warm, add maple syrup, non-dairy milk, coconut oil, cacao and vanilla. Mix well with a whisk until glossy and warm. Set aside.
2. In a large bowl combine coconut, oats, sesame seeds and sea salt. Add maple syrup mixture and mix well to combine. Add tahini and mix well to combine.
3. Using a small cookie scoop or heaped tablespoon, drop cookies onto a parchment-lined sheet pan. Sprinkle with sesame seeds.
4. Place in freezer for at least 30-45 minutes to set. Once hardened transfer to an air-tight container. Cookies will keep for a week (lol) in the freezer.