LEMON TAHINI CRUNCH COOKIES

This recipe is a very old favourite and it never fails to satisfy. It was one of the first sweet recipes I began to experiment with when I started my healing journey and i've been making it ever since. I've taught it on workshops and retreats, and it's always a winner. The combination of the lemony twang with the biscuity crunch and the buttery tahini is wonderful!

MAKES APPROX 16 COOKIES

INGREDIENTS

DRY

2½ cups gluten free oats 

¼ cup sesame seeds toasted

¼ cup black sesame seeds

1 tsp baking powder

½ tsp salt

WET

½ cup coconut oil melted

¼ cup tahini

¾ cup maple syrup

Zest of half a lemon

2 Tbsp lemon juice

1 tsp vanilla extract   

METHOD

Pre-heat the oven to 180c.

Place the oats in a food processor and whizz to a fine flour.  Remove to a bowl and add the remaining dry ingredients, whisking well.

In a separate bowl, mix together the wet ingredients and add to the dry to form a batter.

Line a baking sheet with parchment paper and scoop one tablespoon of batter at a time onto the sheet, leaving a little space in between to allow for spreading.

Bake for 15-20 minutes. Allow to cool completely before serving.