These crunchy cookies are amazing! I can’t get enough of them. They are crunchy from nuts & seeds, so very tasty & are healthy too! They contain rolled oats, tahini, nuts, seeds & are enriched with ground flaxseed, whole chia seeds & protein powder (I used soya derived from Pulsin’).
To top it all, they are spiced with superfood spices ginger & cinnamon. They go perfectly with a cup of tea or milk (almond & green tea being my favourites!) & are great not only at tea-time but also in packed lunches & as a pre-gym energy boost. Much better than a processed refined sugar snacks from vending machines! Using agave nectar ensures that these will appeal to the strictest of vegans too.
Amazingly, these crunchy wonders only take 5 mins to whip up & 10-12 mins to bake! They keep fresh in an airtight container for a week (if you can resist them better than me!)
Makes 8-9 cookies
Preparation time: 5 mins
Baking time: 10-12 mins
1/4 cup tahini
1/4 cup smooth nut butter (I use smooth peanut butter or almond butter); you can always just use 1/2 cup of tahini or nut butter if you are running low!
1 tbsp ground flaxseed
1 tbsp whole chia seeds
3/4 cup of rolled oats (quick cook variety-gluten free if required)
2 tbsp of honey or vegan sweetener eg. Agave nectar (3 tbsp if you like it sweeter)
1/2 cup of nuts & seeds; walnuts, sunflower & pumpkin seeds (pecans & pistachios also work well)
Pinch of salt
2 tsp ground ginger
1 tsp ground cinnamon
Preheat the oven to 160ºC (350ºF). Line & grease a baking sheet.
In a mixing bowl, add all ingredients well together to form a ball-like dough. Using your hands, roll balls & place on the baking sheet. Flatten with a non-stick silicone spatula into cookie shapes.
Bake for 10-12 mins until golden brown.
Allow to cool before chomping! Mmm delicious!
Don’t forget you can find my favourite recipes in my FREE eBook here.