Tahini Oat Chocolate Chunk Cookies

Another cookie recipe you didn’t know you needed!

Yield: 12 cookies

Ingredients

• 1/2 cup tahini (the drippier the better)

• 1/4 cup maple syrup

• 1 teaspoon vanilla

• 1 cup gluten-free rolled oats

• 1/4 cup almond flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon cinnamon

• pinch of salt

• 1/2 cup chocolate chips/chunks

• 1/4 cup unsweetened shredded coconut

• 1/4 cup pumpkin seeds

Instructions

1.     Preheat oven to 350°F and line a baking sheet with parchment paper.

2.     In a bowl, combine tahini, maple syrup and vanilla.

3.     Add the oats, almond flour, baking soda, cinnamon and salt, mix until combined.

4.     Fold in the chocolate chips, coconut and pumpkin seeds.

5.     Divide into 12 equal-sized balls of dough and press down lightly onto the baking sheet, leaving 1 inch of space between cookies.

6.     Bake for 10-12 minutes until edges are lightly golden brown. Do not over-bake, they will seem too soft at first, but allow to sit on the baking sheet for 10 minutes before moving or eating.