Coconut Tahini Island CookiesPrint Recipe
- 90 g wheat flour
- 28 g desiccated unsweetened coconut
- 1 tbsp cinnamon
- dash salt
- 30 g monk fruit sugar
- 8 g browned butter (coconut oil if vegan)
- 2 tbsp tahini
- 2 tbsp chocolate chickpea butter (from Field Trip) or chocolate spread such as Nutella
- 1 tsp vanilla paste
- 2 tbsp water
- 2-4 tbsp Oat milk ( depending on consistency)
Preheat oven to 350 F.
Add the dry ingredients into a bowl and stir before adding in the butter, tahini, chickpea butter, and vanilla paste. Slowly stir it and add in the 2 tbsp of water.
Now since you've made cookies before, you know what a typical dough looks like. Slowly add 1 tbsp of oat milk at a time until there is no more dry bits of the batter left. Make sure you get in there and use the spoon to stir it all up!
Take out a baking sheet covered with a silicone mat or parchment paper. Place 1 tbsp of dough in the palm of your hand to roll it and then lightly flatten on the baking sheet. Repeat this until you are out of dough. Bake for 15 minutes and let cool before storing.
Though it might be May and feeling more like March, these cookies will transport you to a remote island in less than 25 minutes. Faster than trying to decide which bikinis to pack! Made in one bowl with natural and calorie free monk fruit sugar, using only the strength of your arms, your also making sure your staying in shape for when the actual sand in between your toes.
It’s a super simple soft cookie that pairs well crumbled a top morning yogurt, alongside espresso, or just from your hand to your mouth. You are getting some whole grain goodness from the wheat and healthy fats from the coconut and butter ( coconut oil if your vegan). Without sugar to cause an insulin spike, your pumping yourself with some goof antioxidants from the cinnamon and tahini and the protein from the chickpea butter is just a plus. Dare we call this a health food?