‘Today I will live in the moment….unless it is unpleasant, in which case I will eat a cookie’
Tahini, pistachios and coconut, are three versions of healthy fat and creators of my favourite flavour profiles, in addition to cardamom, cinnamon and vanilla, you have a fragrant and satiating cookie. I adapted this from ‘home is where the eggs are’ a homely cookbook by Molly Yeh. The book has interesting and fun family meals, snacks and desserts, e.g. kimchi fried rice with cheese and hot dogs. In her version she adds M&M’s. I added UK smarties, which we had left over from easter, and Baby B loves. For the second batch, I missed out the chocolate as it isn’t necessary. That leaves a lovely healthy breakfast cookie.
Ingredients:
- ½ cup (100g) unrefined coconut oil, melted not hot
- ¾ cup (170g) tahini
- ¾ tsp. salt
- 1 tsp. ground cinnamon
- ½ tsp. ground cardamom
- 2 tsps. pure vanilla extract
- 1 cup coconut/brown sugar
- 2 large eggs
- ½ cup (45g) shredded coconut
- ¾ (100g) roasted salted pistachios
- 3.5 cups (315g) whole GF oats
- 1 tsp. baking soda
- Flaky salt, optional
Method
- In a large bowl, whisk together the coconut oil, tahini, salt, cinnamon, cardamom, vanilla and sugar until combined and creamy. Add the eggs one at a time, whisking well after each addition
- Switch to a spatula and fold in the coconut and pistachios
- Sprinkle the oats and baking soda over the batter, mix to combine
- Scoop ¼ cup balls of dough onto a baking tray with parchment paper (I used an ice-cream scoop)
- Sprinkle the flaky salt on top of each one
- This recipe yielded 16 cookies, so I used two baking sheets
- Bake for 8 minutes at 350F, rotate the pans and bake for another 8 minutes or until starting to brown and starting to firm in the middle
- The cookies will harden whilst they cool
