Tahini + Nut Butter Cookies
My boys absolutely LOVE these and I do too. I’ve added a twist to a recipe I loved for years and that’s purely because I ran out of some of the ingredients! These are GREAT snacks for kiddos but even better for my pregnancy clients, particularly in those early days where you find it hard to stomach ANYTHING. These contain hidden protein, calcium and are very very yummy without being overly sweet and sickly.
INGREDIENTS (Makes approx. 16 cookies)
3/4 cup tahini
1/4 cup nut butter (I used almond but feel free to be imaginative, smooth works best here)
1 cup almond flour/meal
1/2 tsp bicarbonate of soda
2 tsp vanilla essence
3 tbsp coconut sugar
1 egg
1-2 tbsp maple syrup
1 tbsp ghee or butter (melted)
4 tbsp collagen
50g-60g dark chocolate buttons or bar (but cut into small bits) OR chocolate chips
METHOD
Preheat your oven to 180 degrees fan.
Whisk together the coconut sugar and egg. Add in the tahini, nut butter almond meal, bicarbonate of soda, maple syrup, collagen, vanilla, salt and ghee.
Blend or mix well together.
Prepare your chocolate by cutting a block into smaller pieces if needed, gently mix through your cookie mixture now.
Lay out baking paper on a baking tray. Grabbing roughly a tablespoon of cookie mixture at a time, roll into balls, then flatten into a cookie shape.
Bake for 10-12 minutes, and allow to cool slightly (I bet you can’t resist trying one hot!).
Store in an airtight container in your fridge for up to 3-5 days - but I promise they won’t last long enough to worry!
