TAHINI BREAKFAST COOKIES

August 06, 2018 by Renee Tavoularis

Ingredients

1 tablespoon flax meal
1 tablespoon chia seeds
1 tablespoon sesame seeds
1 ½ tablespoons coconut sugar
1 teaspoon cinnamon
Pinch sea salt
1 cup almond flour
⅓ cup coconut flour
⅔ cup tahini
½ cup unsweetened nut milk
1 teaspoon vanilla extract
2 tablespoons dried, unsweetened cranberries

Instructions

• Preheat oven to 350F and line a baking tray with parchment paper.
• In a small bowl, combine the flax meal, chia seeds, sesame seeds, coconut sugar, cinnamon, salt, almond flour and coconut flour. Stir until well combined.
• In another bowl, whisk together the tahini, nut milk and vanilla extract. Stir in the dry ingredients until well combined. Add more nut milk, 1 tablespoon at a time if mixture is too dry.
• Form dough into four equal balls. Place on the baking tray and press down with a fork or a spatula. Divide cranberries amongst the four cookies and arrange in desired pattern.
• Place the tray in the oven and bake for 10-15 minutes or until lightly browned. When done, carefully remove the cookies using a spatula and place on a cooling rack.
• Let cool for 10 minutes before serving.
• Store in airtight container for up to 5 days.