12 ounces tahini, plus more for garnish (we love Soom)
20 ounces spelt flour
12 ounces oats, toasted at 350F until golden, about 10 minutes, then ground into a fine flour in the blender or food processor
3 teaspoons baking powder
2½ teaspoons baking soda
3 teaspoons kosher salt
20 ounces peanuts, toasted and roughly chopped
Maldon salt, for garnish
Tahini Peanut Cookies
Our chef, Zarah, has breathed new life into our bakery. This cookie, one of our newer additions, is already a staff and customer favorite. It’s a peanut butter cookie, only better (in case you didn’t know, tahini makes everything better).
Note: This recipe is in ounces, so you’ll need a digital scale.