Hearty Tahini Cookies

I have always been a huge fan of digestive biscuits, they are hearty, filling and not too sweet which add a perfect element to your tea or coffee morning routine without being to heavy. These cookies are extremely easy and almost impossible to mess up, while being vegan and gluten free! 

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They may not be the prettiest cookie that has ever graced my kitchen but they are certainly one of the most satisfying without all the guilt.

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Ingredients

  • 1 cup oat flour
  • 1 cup one for one Bob’s Red Mill Flour 
  • 1/2 cup molasses
  • 1/4 tsp of salt
  • 2 flax eggs*
  • 1/4 cup of tahini
  • Dash of cinnamon
  • 1 and 1/2 cups of old fashioned oats
  • 1/2 tsp of salt
  • 1 tsp of baking soda
  • 1/2 cup of vanilla coconut milk
  • (Optional 1/2 cup of chopped pecans or walnuts)

 

 

Instructions

Preheat oven to 350 F. Prepare your flax eggs (recipe here)* set aside, Mix together your dry ingredients in a medium size bowl, in a separate bowl whisk together your wet ingredients, gradually add dry ingredients until well mixed but do not over stir. (batter will be slightly sticky and that’s ok) Spoon onto a non stick cookie sheet leaving a slight amount of space in-between cookies. Bake for 8-12minutes or until the tops jusssttt slightly start to brown.

Let cool on sheet for five minutes and then place on a cooling rack. You can keep on shelf for 3-5 days or these also freeze really well actually and are easy to warm up when you need them in the morning!

Enjoy!

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