~ Healthy Tahini and Nut Cookies ~

Makes 16

The Receipt

1 cup of tahini

1/2 cup of maple syrup

2 tsp cinnamon

1 1/2 cups of oats half processed in blender

1 to 2 tabs cornflour

1 cup chopped nuts of choice

Couple pinches sea salt

1 tsp vanilla essence

Cacao nibs to garnish

First mix the wet ingredients together with the salt, then add the dry ingredients. 

I used brazil and macadamia nuts. It’s nice to leave some of the macadamia nuts whole as they add interest when biting into the biscuit.

Wet hands before rolling into balls, as it is sticky.

Flatten slightly before sprinkling cacao nibs on surface then flatten more so that they adhere properly to the biscuit.

Bake at 175C for around 20 to 30 minutes til the undersides and tops are golden and firm to touch.

I think a couple of these would also make good, on-the-go breakfast biscuits when taken with a glass of  plant based milk.

Bon appetite!