Ingredients
Scale
- 1 cup rolled oats
- 1/2 cup oat flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 tbsp ground flax
- 1 cup tahini
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup chopped dates
- 1/2 cup chopped chocolate
Instructions
- Preheat your oven to 350°F. If you don’t have oat flour, simply blend rolled oats in a blender until finely ground.
- In a large bowl, mix together the rolled oats, oat flour, baking powder, salt, and ground flax.
- In a separate bowl, combine the tahini, maple syrup, and vanilla extract, whisking until well combined.
- Pour the dry ingredients into the bowl of wet ingredients and mix with a spatula until fully combined. Fold in the chopped dates and chocolate chunks.
- Using a cookie scoop, form the dough into balls and place them on a parchment-lined baking sheet. Flatten each ball slightly with the palm of your hand.
- Bake the cookies for 12 minutes, then allow them to cool for 5 minutes before transferring to a cooling rack or plate.
Notes
- Store the cookies in an airtight container at room temperature for up to 4-5 days.
- For the best results, use smooth, runny tahini.
- Don’t hesitate to use your hands to ensure all the ingredients are well combined.