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I am always on the hunt for healthy alternatives to sweet and tasty desserts. So, when a friend showed me this recipe for flourless tahini cookies, I knew I had to spread the word. These cookies are SO GOOD. I’ve made them twice in the past week and given them to just about all of my neighbors. They are perfect for a morning snack, a quick breakfast, a touring treat or simply as a delicious dessert. And the best part? One bowl is all you need. They are quick, easy and incredibly tasty. You can pick up all of these simple ingredients at the Jackson Whole Grocer or Lucky’s Market in town! Enjoy!
Ingredients
- 1 cup rolled oats
- 1/2 cup + 1 tablespoon tahini
- 1/2 cup + 1 tablespoon maple syrup
- 1/2 cup ground unsweetened coconut
- 4 tablespoon dried cranberries
- 2 tablespoon hemp seeds or chia seeds
- 4 tablespoon crushed walnuts or slivered almonds
- 2 tablespoon chocolate chips (I prefer at least 60% cocoa)
Instructions
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- Combine your wet ingredients (tahini and maple syrup) in a bowl and mix well.
- Add dry ingredients and combine until uniform.
- The batter will become sticky and thicken slightly.
- Place 1-2 tablespoon scoops of batter on your baking sheet, spaced 1 inch apart (press gently with a spoon or fork for flatter cookies).
- Bake for 10-12 minutes.
- Remove from oven and let cool.
Posted in Daily Dish
