If you haven’t tried tahini before, go out and buy some now. It’s one of the most versatile products and is packed with healthy fats and protein. It’s made from sesame seeds, and is a great non-dairy source of calcium. You can use it for savoury sauces, baked goods and as an alternative to almond butter or peanut butter if you want to go nut free. This is my all time favourite cookie recipe and it also happens to secretly be really healthy and super easy to make.
Yields 8 cookies
1 ½ cups of oat flour
¾ cup of tahini
¼ cup coconut sugar
¼ cup maple syrup or honey
1 egg or flax egg (1 tbsp ground flaxseed + 2.5 tbsp water)
¼ cup chocolate chips
- In a food processor or blender, make the oat flour by grinding on high for about 10 seconds or until a fine flour is formed.
- In a bowl, beat the egg and add the coconut sugar, maple syrup and tahini.
- Slowly add the oat flour to the wet ingredients and stir until combined (it will be quite sticky)
- Add the chocolate chips and fold in by hand.
You can play around with different additions other than chocolate chips. I recently made them with chopped dates and pecans and they turned out equally as amazing.