Here’s a little something for the weekend. I think these are possibly the nicest cookies I’ve ever made. The tahini gives them a lovely rich flavour and the ginger adds a little spice! They are a good blend of protein and healthy fats with no processed sugars and are gluten free and vegan friendly. Whoop!
Ingredients – makes 10 cookies
1/2 cup coconut flour,
1/3 cup buckwheat flour,
1 tsp baking soda,
3/4 tsp ground ginger,
3 tbsp rice malt syrup,
2 tbsp coconut oil,
2 tbsp tahini,
1/2 cup of chopped dried apricots (with no added sulphites).
Directions
Turn the oven onto 170C fan based. Mix the dry ingredients together in a bowl, then add the rice malt syrup, coconut oil and tahini and mix until consistently blended. You may need to use your hand to form the mixture into a good cookie dough. Then add about 3/4 of the chopped apricots and mix in consistently.
On a baking tray lined with baking paper, use a tablespoon to measure out ten pieces of cookie dough and then shape these into cookies. Use the remaining apricots to decorate the top of the cookies, pushing them into the cookie dough.
Bake for around 10-12 minutes, being careful not to over cook or the cookies will become too hard. The cookies will still be quite soft when you take them out of the oven but will harden a little as they cool. Leave them to cool for a few minutes and then enjoy!
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Happy Weekend xxx
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