• Cooking Time: 10 minutes
• Servings: 20 cookies
• Preparation Time: 2 minutes
• 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)

1. Preheat oven to 180 C and line a baking sheet with parchment paper.
2. Combine your wet ingredients (tahini and maple syrup) in a bowl and mix well.
3. Add dry ingredients and combine until uniform. The batter will become sticky and thicken slightly.
4. 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).
5. Bake for 10-12 minutes (depending on your oven and how chewy you like them).
6. Remove from oven and let cool. Enjoy with your drink of choice.

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.