Tahini, maple & almond cookies

There is absolutely a place for cookies in our lives! Even those like me who tend to go for savoury before sweet when hungry, there is something about those cookies that is just so delicious. Super quick to put together and with a better protein content than most shop bough cookies! What’s not to like?

ingredients

Makes 6-8 large cookies

125ml maple syrup
175ml tahini
1 tbsp almond butter
Pinch of salt
2 tsp vanilla extract
220g ground almonds
2tbsp pumpkin seeds
2 tbsp dark choc chips or buttons
A little sea salt on top is delicious too

method

preparation: 5mins
cook time: 10-15mins

• Preheat oven at 170°C

• Line a baking sheet with parchment paper

• In a large mixing bowl add maple, tahini, vanilla and almond butter

• Fold in the ground almonds and pinch of salt

• Add chop chips and pumpkin seeds

• Mix well to a thick sticky dough

• Portion out the dough making dough balls in the palm of your hands

• Place on baking sheet and flatten

• Sprinkle with sea salt

• Bake in the oven for 10-15mins

• The cookies will still feel soft so make sure to remove from the oven and leave to cool completely

• Store for a up to a week

the health boost tip

These flourless cookies are especially delicious straight out of the oven, but keep well. The choc chips can be replaced by another nut or seed of your choice.