Cranberry Tahini dairy free cookies
a delicious and healthy-ish snack that not only satisfies your sweet tooth but is also quick to make and packed with health benefits.
Servings: 16 Cookies
Calories: 1880kcal
Equipment
- mixing bowl
- Fork
- Spoon,
- A baking sheet
- Parchment paper
- Electric stand mixer (Optional)
Ingredients
- 2 cups rolled oats
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup tahini or any nut or seed butter
- 2 tbsp coconut oil melted
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ¼½ cup dried cranberries
Instructions
- Preheat your oven to 180°C (160°C fan) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the rolled oats, baking soda, and salt.
- Add the tahini, melted coconut oil, maple syrup, and vanilla extract to the bowl and mix well with a spoon or fork.
- Fold in the dried cranberries. Use your hands to form the mixture into small balls and place them on the lined baking sheet.
- Flatten the balls slightly with the back of a spoon.Bake for 12-15 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- When making these cookies, it is important to note that the dough will be quite sticky. To make it easier to handle, I recommend chilling the dough for at least 30 minutes before scooping and baking.
- Be sure to use a cookie scoop to ensure that the cookies are all the same size. I like to use a medium-sized scoop, which is about 1.5 tablespoons.
- Finally, be sure to flatten the cookies slightly before baking them. This will help them to cook evenly and prevent them from puffing up too much.
Nutrition
Calories: 1880kcal | Carbohydrates: 216g | Protein: 42g | Fat: 102g | Saturated Fat: 34g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 29g | Sodium: 1497mg | Potassium: 1339mg | Fiber: 24g | Sugar: 72g | Vitamin A: 80IU | Vitamin C: 5mg | Calcium: 345mg | Iron: 12mg