Tahini Oatmeal Chocolate Chip Cookies
Cookies have got to be one of my greatest (current😉) weaknesses. I have made cookies an acceptable daily treat ever since getting sober. I would get home from a long day at the restaurant and instead of ploughing back a bottle of wine I would make myself an herbal tea and have a couple of cookies. When you start to release toxic behaviours and take on new routines it’s paramount to lead with love always and that time after work was certainly a gift of self love. I loved that time to myself.
Equipment
- oven
- ice cream scoop
- baking sheet
Ingredients
- 1 cup gluten free rolled oats
- ¾ cup almond flour
- â…“ cup tahini
- ¼ cup + 1 tbsp maple syrup
- ½ tsp vanilla
- 1 tsp maca optional
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
- 1 egg or flax egg if vegan
- ¼ cup dairy free chocolate chips
Instructions
- Preheat the oven to 350. Place a sheet of parchment on a cookie sheet.
- In a medium sized bowl whisk egg, maple syrup, tahini and vanilla together until well combined.
- Add in maca, cinnamon, salt and baking soda, stir until combined.
- Add almond flour and oats and stir until fully mixed. Fold in chocolate chips. I got 10 medium sized cookies out of the batter.
- Bake for 10 minutes, then bang the pan a couple of times to make the cookies flatten slightly. Continue to bake for another 4-5 minutes until slightly golden brown. While cookies are hot, sprinkle flaky sea salt on top.
- Allow the cookies to cool slightly before eating.