I love a good oatmeal cookie. These taste like a cross between an oatmeal cookie and a slice of halvah. The tahini gives it a great flavour. You can replace the cacao nibs for chocolate chips or unsweetened and unsulphured raisins or cranberries. These cookies are gluten-free and refined sugar-free naturally. There are no flours or sugars of any kind and the addition of quinoa flakes combined with the oats give the cookies a really nice texture.

Tahini Cacao Oaties

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Ingredients

The Wet Ingredients

1 egg beaten
½ cup tahini
¼ cup pure maple syrup
1 mashed ripe banana
A splash of vanilla

The Dry Ingredients

½ cup oats use GF if you like
½ cup quinoa flakes
1 tsp baking powder
1 tsp cinnamon
¼ tsp pink Himalayan sea salt or regular sea salt
¼ cup cacao nibs or chocolate chips
¼ cup chopped walnuts
2 medjool dates pitted and chopped
1 tbsp chia seeds

Instructions

Preheat the oven to 350˚F, place the oven rack in the middle of the oven.
Line a cookie sheet with parchment paper.
In a med bowl mix together the wet ingredients.
In a large bowl mix together the dry ingredients. Mix the wet into the dry, do not overmix.
Drop even spoonfuls of dough on the cookie sheet, you should have about 12-15 cookies.
Bake for 16-18 min.
Remove cookies as soon as you can from the sheet onto a cooling rack, they will get a crispy exterior and a chewy interior when they are cooled.