Vegan Tahini and Banana Cookies

Vegan, gluten free, refined sugar free and ever so delightful. Fluffy cookies with a little chew and perfect for a mid morning or afternoon snack to keep you going.

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Ingredients

Step 1

1 flaxseed ‘egg’ - 1 tbsp flaxseed mixed with 2 tbsp water

1 medium banana mashed (the riper the better)

1/3 cup tahini

1 tbsp coconut oil - melted and cooled

2 tbsp coconut sugar

Step 2

1/2 tsp baking sodas

1/2 tsp baking powder

1/4 tsp Cinnamon

1/4 tsp sea salt

1/2 cup almond flour/ground almonds

1/2 cup oat flour

Topping

25 grams Dark Chocolate melted (optional but recommended)

Sesame seeds for sprinkling

Method

1. Preheat the oven 180 degrees and line a baking sheet with non stick parchment paper.

2. Make the flaxseed ‘egg’ but combining the flaxseed and water in your large mixing bowl and leave to stand for a few minutes until it has become almost gelatinous.

3. Add the remaining step 1 ingredients to the mixing bowl and whisk to combine.

4. In a separate medium bowl combine all the step 2 ingredients.

5. Add the dry ingredients to the mixing bowl and whisk to combine with the step 1 ingredients.

6. Scoop tablespoon sized balls onto your lined baking sheet. You should have approximately 10 in total.

7. With slightly damp fingertips you can shape them to make them more circular if you like.

8. Sprinkle the tops generously with sesame seeds.

9. Bake for approximately 20 minutes. Rotating the pan half way through baking, until they are golden brown.

10. Leave to cool.

11. Melt your dark chocolate if using, and drizzle over the cookies. Leave to set.

12. Enjoy!