desserts

Tahini, Orange, Cinnamon & Chocolate Cookies

Serves: 12 Prep: 10 minutes | Cook:

Makes 12 cookies

Dry

1 ½ cups Bio&Me GF Cashew & Almond Granola

1 cup rolled oats

½ cup oat flour

¼ cup sesame seeds

2 tsp ground cinnamon

1 tsp baking powder

Wet

1 cup tahini

1 mashed banana

¼ cup extra virgin olive oil

Zest of 2 oranges and juice of 1

4 dates pureed with 3 tbs hot water

To Serve

70g 70% dark chocolate

1-2 tbs sesame seeds

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Pre heat the oven to 170°C Fan. Line two baking trays with parchment.
In a medium bowl add all the wet ingredients and mix well until fully combined. Set aside.
In a large bowl combine all the dry ingredients and mix well.
Pour the wet into the dry and mix thoroughly.
Divide the mixture into 12 cookies, you can use a medium-large round cookie cutter to shape and ice cream scoop, or just free style it.
Place in the pre heated oven to bake for 10-12mins.
Remove from the oven and allow to cool on the baking trays.
Meanwhile melt the chocolate and coconut oil in a small bowl over a small saucepan of gently simmering water.
When the cookies have a cooled a little, drizzle with the melted chocolate and sprinkle with a few extra sesame seeds.
They will keep well in an airtight container for 5 days.

PRODUCTS USED IN THIS RECIPE