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5 Ingredient Maple Cinnamon Tahini Cookies

5 Ingredient Maple Cinnamon Tahini Cookies

Can you guess at least 3 of the 5 ingredients? (hint: caption 😁 πŸ˜›) LOL

I decided to make these on a whim. At 11 pm! As usual, with ingredients, I always have in the pantry.

They are crunchy ( more like biscuits than cookies actually) and they taste even better a day or two later. High in protein and good fats, these are filling and also make for a really good after meal sweet treat. I love maple syrup when I bake and strongly suggest you give it a try. Get your CANADIAN NATURAL ORGANIC DARK MAPLE SYRUP from SelfMaster.

This one is too simple not to at least give it a try ++ you can add your own twist to it! PJ suggested vegan choco chips the next time I make these. 

I would add some orange or lemon zest too! some slivered almonds instead of the walnuts (thought the walnuts go really well with these cookies). You can add shaved coconut, more sesame seed.. so many options.

Let's get started!

Serves: 10-12 medium cookies



  1. Pre-heat oven at 350F and line a cookie sheet with parchment paper / or better still use a silicone cookie sheet. **
  2. In a mixing bowl, add tahini, maple syrup, Ceylon cinnamon, and vanilla (if using). Mix well to combine everything well.
  3. Add in the oats and walnuts and give it a good mix until it's a cookie-doughy consistency.
  4. Scoop up a little over 1 tbsp of the dough and flatten into a cookie shape. Carefully lay them on the parchment paper and pop into your oven for 15-20 minutes. 


  • * Get 1 Liter of 1 Litre of Natural Organic Dark Maple Syrup freshly made from Lanark County, Ontario, Canada (Made April '17) form SelfMaster here
  • ** I used parchment paper and the paper kinda stuck to the back of the cookies. A better way to do it is to use a silicone baking sheet or Aluminum foil if you are comfortable with that
  • Store in an airtight container and these probably stay good for a week or so
  • We LOVED dunking these in almond milk! YUM
  • These cookies turned out to be crispy for me. That's probably because I was stingy with the tahini. The original recipe called for 1/2 cup and that's just too much in my opinion. If you prefer a more soft/chewy texture, try using 1/2 cup tahini OR don't flatten /press down the cookie dough before baking like I did.
  • Recipe inspired by http://sweetpotatosoul.com/
  • Image credits : http://www.unicornsinthekitchen.com/


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