These Tahini Thumbprint Cookies with Pear-Ginger Jam are your new favorite not-too-sweet, perfectly earthy and bright holiday cookies. Plus, they're vegan!
Peel and dice pears into small chunks, mix in a small wide sauce pan with peeled and sliced ginger, cane sugar, lemon juice, and ground cardamom. Cook on medium high, stirring occasionally until you reach a temperature of 215-220°F, or until it reaches your desired consistency on a chilled spoon. (This will take 15-20 minutes and the pears will cook down significantly).
Use a spoon to push the pear mixture through a fine mesh strainer, until all of the pear and ginger has broken down. Place jam in the refrigerator or freezer to cool while you prepare the cookies.
Preheat oven to 325.
While the jam is cooling, combine flaxseed meal and oat milk in a small bowl and let stand for 10 mins.
Meanwhile, combine rolled oats, all purpose flour, cane sugar, light brown sugar, tahini and sea salt in a bowl. Add flaxseed-oat milk mixture. Stir to combine.
Line a baking tray with parchment paper and set aside.
Scoop 1 heaping tablespoon of cookie batter, and roll into a ball. Place on baking tray and use thumb to press a crater in the center of the cookie. Repeat for all of the cookies.
Dollop jam in the middle of the cookie to fill the crater. Repeat for all cookies.
Bake for 18-20 mins, or until the bottom is browned. Remove from oven and let on the baking sheet.
Garnish with candied ginger slices on top!