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Healthy, Easy to Make Tahini Cookies

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Serves 20 cookies | Prep Time 2 minutes | Cook Time 10 minutes

Why I Love This Recipe

I love these healthy breakfast/snack cookies. The recipe is my attempt to recreate a store bought cookie that a friend of mine liked, and I am so happy with the results which I think are even better than the original.

I like to make these cookies to keep as a healthy snack/dessert or an on-the-go breakfast option, and love that I can throw in whatever nuts/seeds/dried fruits I happen to have in the cupboard for easy variety.

Ingredients You'll Need

1 cup rolled oats
½ cup + 1 tbsp tahina
⅓ cup + 1 tbsp maple syrup (use silan if you want it to be less sweet)
½ cup ground coconut (unsweetened)
4 tbsp dried cranberries
2 tbsp hemp seeds
4 tbsp crushed walnuts or slivered almonds (optional)
2 tbsp mini chocolate chips (I prefer at least 60% cocoa)


Preheat oven to 180 C 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 tbsp or 2 tbsp 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 (depending on your oven and how chewy you like them).

Remove from oven and let cool. Enjoy with your drink of choice.

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