I love cookies, especially when they’re hot out of the oven. Not only are these crunchy morsels full of slow-releasing carbohydrates, healthy fats and fibre, but they’re also totally delicious.
Makes: 8–10
Ingredients:
1 cup rolled oats
2 tbsp chia seeds
⅓ cup desiccated coconut
¼ cup sunflower or pumpkin seeds
⅓ cup raw almonds
½ tsp cinnamon
2 heaped tbsp hulled tahini
2 tbsp stevia powder, maple syrup or raw honey
A big pinch of Celtic sea salt
2 dates, pitted (optional)
¼ cup warm water
pinch of cinnamon, to serve
tahini, to taste
Method:
Preheat oven to 180°C or 360°F. Line a baking tray with baking paper
Mix all ingredients in a food processor until the dough forms a sticky consistency. If it’s too dry, try adding a touch more water
Spoon 1 tbsp of mixture on to the baking tray and shape into circles. Repeat with remaining mixture
Bake for 15–17 minutes until golden around the edges
Drizzle with extra tahini and a sprinkle of cinnamon, if desired
