tahini granola cookies

By Meeta K. Wolff 

Prep Time: 10 min
Total Time: 40 min
Makes: 20 cookies 

Ingredients

• 650g apricot, halved, pitted and skins removed

• 100g oats of choice

• 65g oat flour

• ½ tsp cinnamon

• ½ tsp cardamom

• ¼ tsp clove

• ¼ tsp nutmeg

• ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 2 flax eggs (see below)

• 55 g melted coconut oil

• 110g tahini

• 150 g maple syrup

• 1 tsp vanilla extract

• 55g pecan nuts

• 75g sunflower seeds

• 75g pumpkin seeds

• 5-6 dates, chopped

Method

1. Preheat oven to 175C and line a baking sheet with some baking paper.

2. Make the flax egg by mixing 2 tablespoons ground flax seeds with 5 tablespoons water and allow to set for 8-10 minutes.

3. In a mixing bowl mix all dry ingredients: oats, oat flour, spices, baking powder, baking soda and salt then set aside.

4. Now add the wet ingredients to the dry ingredients: coconut oil, tahini, maple syrup, vanilla, and the gelled flax seed mixture.

5. Next, add your seeds and nuts. Give everything a good mix. The mixture will be slightly wet so use an ice cream scoop to scoop portions onto the baking tray. If your mixture is too wet then please place it in the fridge for 10 to 15 minutes. It should then be easier to scoop out.

6. Bake the cookies for 15 to 18 minutes. Once slightly browned remove and let cool on a cookie sheet on a wire rack.