These are cookies that you can bake and not feel guilty about eating them afterwards! Make them and enjoy them; delicious cookies just don’t get any healthier!
Makes: 3-4 Dozen
2 cups (8oz/225g) Rolled Oats, I like the large flake or old fashioned for these
1 cup (4 1/2 oz/130 g) Flour
3/4 cup (2 oz/55g) Shredded Unsweetened Coconut
2 tbsp Raw Pumpkin Seeds
2 tbsp Raw Sunflower Seeds
1 tbsp Cinnamon
1/4 tsp Sea Salt
1/3 cup Tahini
2/3 cup (160 ml) Maple Syrup
1/2 cup Canola Oil or Liquid Coconut Oil
1 tsp Vanilla
1/2 cup Chopped Walnuts or Pecans (optional)
1/2 cup Small Raisins or Chocolate Chips
STEP 1: Preheat oven to 350°F or 325°F convection. Line several cookie sheets with parchment.
STEP 2: In a large bowl, combine, oats, flour, coconut, seeds, cinnamon and salt.
STEP 3: In a smaller bowl or measuring cup, stir together the tahini, maple syrup, oil and vanilla.
STEP 4: Pour wet ingredients into dry and stir until evenly combined.
STEP 5: Fold in walnuts, raisins or chocolate chips.
STEP 6: Using a soup spoon or mini-scooper, scoop batter into mounds onto the prepared cookie sheet. You may need tao form them into mounds with your fingers. They may appear as if they are not coming together, but they bake up great! Don’t worry about crowding the pan a little, they do not spread.
STEP 7: Bake for 15 minutes or until lightly browned.
Recipe provided by Carolyn Tanner Cohen – Delicious Dish
Delicious Dish – http://www.deliciousdish.ca