Hazelnut and Tahini Energy Cookies
Fri, 3rd of February
Bursting with flavour and energy-giving ingredients, these cookies are full of oats, nuts and seeds. I always grind my own almonds which is so easy and delivers a much better flavour then pre-ground. These cookies have a soft and chewy texture and will keep well for a few days if kept in an airtight container. A great snack or grab-and-go breakfast.
Ingredients
- 1 cup (90g) oats- ground to flour
- ½ cup (70g) almonds- ground
- ½ cup (45g) oats
- ¼ cup (50g) brown sugar
- 50g 70% Chocolate broken into small chunks
- ¼ cup (35g) sesame seeds
- ¼ cup (35g) hazelnuts
- ¼ cup (25g) dessicated coconut
- 1 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp baking powder
- 1 egg
- ¼ cup (55g) tahini
- ¼ cup (50g) coconut oil
- ¼ cup (85g) honey
- 1. Pre-heat oven to 180˚C.
- 2. Grind 1 cup of oats to a fine flour in a blender.
- 3. Add the ground oats and the rest of the dry ingredients to a bowl and stir with a whisk to combine.
- 4. Place the egg in a separate bowl and whisk lightly.
- 5. Add the rest of the wet ingredients to the egg and mix well.
- 6. Now add the wet ingredients to the dry and stir until well combined.
- 7. Form the mixture into small walnut size balls and spread out on a baking tray, leaving 1 inch between each cookie.
- 8. Bake for 15mins. until golden at the edges. Serve and enjoy!
Let me know if you make this and how you get on #consideredbyhj
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Products used: Stamp Tea Towel3511187 Stamp Napkins3511188 Ludlow Dinner Plate3540141 Ludlow Side Plate3540142