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.
- 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
- 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
This recipe is from the newly launched JSHealth Nutrition Clinic App. Download the app to text a nutritionist anytime, access hundreds of healthy recipes and a daily meal planner, unlock 50+ health guides, get body love support and so much more.
For more recipes by Jessica Sepel, check out our dedicated page on The Check Up.