Nut butters can be used as an alternative to tahini. Make sure you don’t overcrowd the baking tray. There should be enough room for the cookies to expand. You can store the cookies in a jar or freeze them for longer shelf life.
Nutrition Facts amount per serving;
Calories 142, Total Fat 6.7g, Saturated Fat 0.9g, Total Carbohydrate 19.4g, Dietary Fiber 2.5g, Total Sugars 10.7g, Protein 3.3g, Cholesterol 0mg, Vitamin D 0IU, Calcium 55mg, Iron 1mg, Potassium 81mg and Sodium 162mg.
|
Prep: Cook: |
5 minutes 15 minutes |
|
| Difficulty: | Easy | |
| Serves: | Makes 12 cookies |
| Ingredients |
|---|
| 1/2 tsp baking powder |
| 70g almond flour |
| 85g old fashioned rolled oats |
| 120g medjool dates, roughly chopped |
| 120g tahini |
| 85g maple syrup |
| 1/2 tsp salt |
directions
1. In a large bowl, add almond flour, rolled oats, baking soda and salt. Mix all ingredients together.
2. Add maple syrup and tahini to the dry ingredients mix.
3. Mix well until you get a thick dough.
4. Add chopped dates and fold gently.
5. Divide the dough into 12 equal portions, roll into small balls using your hands and place them on a parchment-lined baking tray. Cut a piece of date and press it onto the centre of each cookie ball.
6. Place the baking tray in a heated oven at 150C for 10 minutes or until they turn golden.
7. Once fully baked, remove from oven and let them cool for 10 minutes. Enjoy!
