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A guilt-free, low sugar, sweet treat. Super easy to throw together. This dough does best when chilled, and if you have a cookie scoop, now is the time to pull it out. Makes about 20 large cookies.
Preheat oven to 350 degrees and line a baking sheet with parchment (don’t skip the parchment paper on this one!). In a large mixing bowl, whisk together the oil, tahini, sugar, egg and vanilla until smooth and creamy. Stir in the oats, flour, baking soda, salt, and cinnamon until well combined. Fold in the chocolate chips and pumpkin seeds. (You may need to refrigerate dough for about 15 minutes.) Scoop out the dough into 2 tbs-sized balls and place 2” apart on the prepared baking sheet. Flatten gently with fingers. Sprinkle lightly with flake salt (unless using salted seeds). Bake for 9-12 minutes, until lightly brown around the edges. Let cookies sit for 5 minutes on the baking sheet before removing onto a cooling rack.
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This lactation booster is an all-natural source of antioxidants and good fats that help moms achieve optimal nutrition and boost milk supply. Eat 1-2 cookies per day.
Preheat oven to 350 degrees. Put rolled oats into a food processor or blender until they turn into a flour-like consistency. In one bowl, pour in all dry ingredients and mix well. In a second bowl, mix tahini or nut butter, eggs, melted coconut oil, maple syrup, and vanilla. Pour wet ingredients into the dry ingredient bowl and mix well with a large spoon. If using chocolate chips, add now. Grease a large cookie sheet or use parchment paper on a sheet pan. Roll dough into flat balls. Bake for 8-12 minutes. Transfer to cooling rack when finished and cool completely. Store in glass container in the fridge for up to one week, or freeze for later. |
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