Easy Oat and Tahini Cookies
These are easy and healthy cookies that my 4 year old loves baking with me. They’re delicious and almost guilt-free containing a boost of protein and calcium with quinoa flakes and tahini. I’ve given a few options in terms of flavours to add…. My children love coconut. I love chocolate chips 😉 You can also make them 100% gluten free by eliminating the oats and using 2 cups of quinoa flakes instead.
What are quinoa flakes?
For those of you unfamiliar, flakes are simply quinoa that has been flattened. They’re gluten free, high in nutrients and offer a rich form of protein. They look like smaller thinner oats and can easily be substituted in cooking or baking. Be cautious though, they can cook a bit quicker. The substitution goes both ways and these cookies taste just as delicious with 2 cups of oats.
Ingredients:
1 cup rolled oats
1 cup quinoa flakes
½ cup hulled tahini
½ cup maple syrup or raw honey (I prefer maple syrup and also find it easier to mix in)
¼ teaspoon cinnamon
¼ teaspoon sea salt (depends on how salty you like them)
Optional additions: ¼ cup coconut flakes/ silvered almonds/ dark choc chips/ cacao nibs/ raisins/ pumpkin seeds or sunflower seeds. Anything dry works better than wet ingredients like berries.
Method:
- Put all ingredients into a bowl and mix by hand with a big spoon
- Spoon onto a baking tray. Can make them any size you prefer but 1 tablespoon works well and will make around 18 cookies. If want giant cookies I’d suggest cooking on a lower heat for longer.
- Flatten down and shape a bit by hand (easier if your hand is wet)
- Bake at 180’ Celsius until golden brown (approximately 10-15 min)
- Take out and let cool on a baking rack
Eat & enjoy!