103 cal, 14C/4F/3P/4S.
Hello I love tahini. I like to sneak it into as much of my baking as humanly possible. And here we go again tahini showed up in my breakfast/snack cookies!
While they’re not dessert-sweet without the chocolate coating, the tahini shines through and I’m hooked. And yes it’s totally an option to make them into dessert treats by melting some chocolate on top!
And to my surprise these cookies did not turn green! Sesame and sunflower products can react with baking soda and turn your baked goods a dark green color. Maybe it’s the banana that stabilized the acidity? Let’s be honest, I would have eaten them green anyway 🙂
- 1 ripe banana (about 120 g)
- 2 tbsp tahini (28 g)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 cup oats processed into oat flour (80 g)
- 1/2 tsp baking soda
- 1 cup oats (80 g – here I used half rolled oats and half oat bran cereal but any oat mix should work)
- 1/4 cup raisins or other chopped dried fruit (40 g)
- 1/4 cup chopped nuts/seeds (I used shelled pistachios, 30 g)
Optional chocolate coating (add another 30 cal per cookie):
- 1/4 cup semisweet chocolate chips (56 g)
- 1 tsp coconut oil (5 g)
Makes 12 cookies. Preheat oven to 350 F. Mix banana, tahini, vanilla, cinnamon together. Whisk together oat flour, baking soda, salt, and combine with the banana mixture. Add oats, nuts and fruit. Round up spoonfuls between your palms and flatten on the cookie sheet. Bake 15 minutes until the edges turn brown.
If using chocolate, let cookies cool while melting together 1/4 cup (56 g) semisweet chocolate chips and 1 tsp (5 g) coconut oil (I use the microwave). Spread about 1 tsp (5 g) chocolate sauce on each cookie (I use a butter knife). Let them set in the fridge. And now you have dessert cookies! 🙂
Hope you love this recipe and remember to tag @200isplentysweet on instagram!