Tahini and Oats Breakfast Cookie
Gluten free, vegan
Carolina Jantac, MS, RD, LD
of Once Again Tahini
of quick oats
of chopped almonds
of maple syrup or honey
dark chocolate chips or dried cranberries
You can use both!
In medium sized bowl combine tahini and maple syrup (or honey) well. Add in oats, almonds, and cinnamon.
Lastly, stir in chocolate chips or dried cranberries. You may also use both, 1/3 cup of each works well.
On baking sheet, drop 1 tablespoon of batter for each cookie, and using a fork flatten them to bake evenly.
Bake at 350 degrees Fahrenheit for 10 to 15 minutes or until golden brown on edges. Remove from oven and let it cook for a few minutes before serving.
Store in airtight container for 4 days at room temperature, or in refrigerator for up to 7 days.
Purchase our product on our online store and save $1.00 with code: RECIPES2018