Homemade Coconut Tahini Cookies
Ingredients
- 1 cup tahini (must be smooth and not dried out)
- 3/4 cup coconut blossom sugar
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1 egg (or 1 chia egg)
- 2 cups whole-wheat spelt flour
- 1/4 tsp bicarbonate of soda
- 1/4 tsp baking powder
- 1 cup desiccated coconut
Optional
- Nut oil if necessary
Preparation
Preheat oven to 160 degrees Celsius. Line 2 baking trays with parchment paper.
Place the flour, bicarbonate of soda and baking powder in a medium bowl and whisk to combine. Set aside.
Place the tahini, sugar, maple syrup, oil, vanilla and egg in a large bowl and mix well to combine.
Sift the flour mix into the tahini mixture and mix well. Add the coconut and fold to combine.
Roll heaped tablespoons of the dough into 24 balls and place on the trays. Flatten them slightly and bake for 12–14 minutes or until light golden.
Allow to cool on the trays.
