Tahini Oat Cookies with Sultanas and Coconut
Ingredients
- 1/2 cup Tahini
- 1/2 cup Pureharvest Rice Malt Syrup
- 2 cups rolled oats
- 1/2 cup sultanas
- 1/2 cup desiccated coconut
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 cup Pureharvest Oat Milk
Preparation
Preheat oven to 160°C and line baking tray with parchment paper.
Mix the tahini and Rice Malt Syrup in a small bowl and set aside.
Add the oats, sultanas, coconut, salt, cinnamon, baking powder and oat milk to the bowl and mix well to combine.
Roll into golf ball sized balls and place onto the baking tray. Gently flatten with your hand before baking.
Bake for 15-20 minutes or until golden brown. Remove from the oven and allow to cool.
