TAHINI, NUT BUTTER OAT CHOC CHIP COOKIES

The recipe for this seriously addictive. Tahini, nut butter oat chocolate chip, with a smidge of cinnamon. The combination of sweet tahini and cinammon reminds me of my favourite Cypriot sweet, tahinopita. I love how food evokes memories and nostalgia.

The cookies feel very indulgent, but actually is refined sugar free and made with oats, gluten free if needed. This has become a firm favourite of mine. Hope you enjoy it too!

NUT BUTTER & TAHINI OAT CHOC CHIP COOKIES

Makes 12 cookies

200g rapadura sugar

200g nut butter - I usually go for peanut or almond

150g tahini 

1 teaspoon cinnamon

200g rough oat flour

1 1/4 teaspoon baking soda

1/2 teaspoon sea salt

60ml unsweetened plant milk

100g dark chocolate, chopped

Preheat the oven to 180C. Line two large baking sheets with parchment paper.

 Using a stand alone mixer or food processor with the paddle attachment, cream together the sugar, nut butter and tahini on medium high for 1 minute.

Meanwhile, in a small mixing bowl, mix the oat flour, cinnamon, baking soda and salt.

With the mixer off, add the oat flour mixture. Then pour in the milk over the oat mixture and begin beating on low. Increase speed to medium and beat for 15 seconds or until just incorporated. The dough should pull together as it moves around the mixing bowl. If the dough is dry and crumbly add more milk, 1 tablespoon at a time, mix until it pulls together, but before it’s sticky. Mix in the chocolate chunks.

Using a spoon scoop large walnut size pieces, roll with clean hands into a ball, place onto the baking tray and press lightly to flatten a slightly.  Keep a minimum 1 1/2 inches between cookies, these do spread.

Bake the cookies for 10 minutes. Remove from the oven and allow the cookies to cool completely on the pan before moving otherwise they’ll break. 

* To make the oat flour, briefly pulse rolled oats in a food processor or upright blender until you have a rough crumb.