When I read the original recipe again on Monday, I knew that the cookies wouldn't take long to make. I was right; they didn't.
I pretty much used their recipe verbatim except for some pretty important changes:
1. Agave nectar for the maple syrup. 2. Addition of 1/2 teaspoon nutmeg with the dry ingredients. 3. Addition of 1/4 cup fruit-sweetened dried cranberries, also with the dry ingredients. 4. Let the batter rest for about 10 minutes before using a small scoop to drop the cookies onto sheets lined with parchment paper. 5. Heated oven to 330 degrees F. 6. Baked for 7 minutes, then turned the cookie sheets and baked for another 7 minutes.
I found it strange that Whole Foods hadn't spiced these at all, hence the addition of the nutmeg. You could easily add cinnamon as well. I'd probably add even more nutmeg next time. Ginger and allspice might be very interesting. If you make them that way, please let me know. I'd love to hear about it.
The texture of these cookies is very pleasing. Not grainy or gritty, not too chewy -- just perfect. When I passed these out on Monday night, my friends asked me what was in them that they couldn't identify (the tahini) and went back for more. The best part about these cookies is the tang of the cranberries that offers the ideal foil for the richness of the tahini and heartiness of the oats.
Overall, I'd definitely give these an A for 1. speed and ease, 2. flavor and flexibility, and 3. vegan deliciousness.