Oat and cinnamon breakfast cookies

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

• 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

1. 1

   Preheat oven to 180°C or 360°F. Line a baking tray with baking paper

2. 2

   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

3. 3

   Spoon 1 tbsp of mixture on to the baking tray and shape into circles. Repeat with remaining mixture

4. 4

   Bake for 15–17 minutes until golden around the edges

5. 5

   Drizzle with extra tahini and a sprinkle of cinnamon, if desired

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