We made this recipe a few weeks ago. It was a big hit on my Insta and everyone wanted to know the recipe – finally I was just able to write it up!
So these cookies are gluten free, because of the oat flour and of course the rest of the ingredients are gluten free too. The texture of the oat flour gives an extra bit of crunchiness to the cookies which I really liked about them. So they are less gooey, more crunchy and probably I should call them biscuits – but they are not as dry! Somewhere in between.
The benefits of oat flour are great. Whole grain oats used for oat flour are very nutritious. Not only are oats an excellent source of dietary fibre, they also reduce serum cholesterol levels in the body. Oats are higher in protein and healthy fats, and lower in carbohydrates than most other whole grains. So, perfect for my picky eaters to get some extra goodies in.
As for the benefits of the tahini: it contains more protein than milk and most nuts. It’s a rich source of B vitamins that boost energy and brain function, vitamin E, which is protective against heart disease and stroke, and important minerals, such as magnesium, iron and calcium.
And of course lot of dark chocolate chunks to hide all these healthy benefits.
Super easy to prepare, like any cookies, even the kids can help:
And here’s the recipe too. Enjoy.
A great alternative to any nut butter cookies, but it's also gluten free.
- 200 gram oat flour
- 70 gram tahini
- 1 large egg
- 65 gram soft brown or demerara sugar
- 100 gram dark chocolate chips or chunks
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 120 g salted butter softened and cubed
Preheat oven to 180 Celsius and line a baking sheet with grease paper.
Place all the ingredients into the same large mixing bowl and combine.
Make little balls with the dough using your clean hands and place them on the baking sheet. squash them down with a fork so they are cookie shaped.
Bake them on 180 Celsius for about 20-25 minutes. Enjoy.