Cookies have got to be one of my greatest (current😉) weaknesses. I have made cookies an acceptable daily treat ever since getting sober. I would get home from a long day at the restaurant and instead of plowing back a bottle of wine I would make myself an herbal tea and have a couple of cookies. When you start to release toxic behaviours and take on new routines it’s paramount to lead with love always and that time after work was certainly a gift of self love. I loved that time to myself.
I no longer manage restaurants but my love for cookies and tea is still here. I made a pact with myself in the past couple of years that if I wanted something sweet I had to make it myself. I have spoken about this here before but it bears repeating. I want to know what’s going in my body and if I can make it, and make it healthier, WHY wouldn’t I?
I am a huge oatmeal fan. I have it probably 3 times a week after my workouts because there is no limit to what you can add. I love adding zucchini, carrots, sweet potato and alllll of the nut and seed butters. Calling in TAHINI. I have a love affair with this seed butter. I have made my granola with it (see previous posts), smothered it on my pancakes and most DEF added it into my oats. Got me thinking… cookies??? Hell yes.
1 cup gf rolled oats
1/2 cup almond flour
1/3 cup tahini
1/4 cup + 1 Tbsp maple syrup
1/2 tsp vanilla
1 tsp maca
1 tsp cinnamon
1 flax egg
1/4 cup dairy free chocolate chips
maldon sea salt for topping
Preheat oven to 350. Place sheet of parchment on cookie sheet. Prepare flax egg. Let sit for 5 minutes. Mix oats and almond flour together. In a separate bowl add tahini, maple syrup, maca, cinnamon, vanilla and flax egg and stir until combined. Add wet into dry and stir until fully mixed. Fold in chocolate chips. I got about 8 medium sized cookies out of the batter. Sprinkle Maldon sea salt on top(optional obvi😏 but soooooo good). Bake for between 10-14 minutes until slightly golden brown. Allow to cool and enjoy!!!!