Simple, versatile, and wholesome.
These cookies are incredibly easy to prepare. You can easily adapt the base ingredients to suit your taste or the look you’re going for.
A major advantage of this recipe is that the dough is egg-free, meaning you can safely snack on the raw dough while you work!
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1 ¼ cups Oat flour / Almond flour / Ground almonds
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¾ cup Whole tahini / Almond butter / Peanut butter
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⅓ cup Grape dibs (molasses) / Date syrup (silan)
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Mix: In a bowl, combine the three ingredients and mix until you reach a uniform consistency. You can use a spoon or your hands.
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Rest: Cover the bowl and let the dough set for about half an hour.
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Prep: Preheat your oven to 180°C and line a baking sheet with parchment paper. Prepare a small bowl of water for wetting your hands.
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Shape: With slightly dampened hands, scoop a small amount of dough and roll it into a ball.
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Flatten: Place the ball on the baking sheet and flatten it slightly. (Pro tip: use a fork to flatten them for a classic crisscross pattern).
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Bake: Bake for 10–13 minutes. Note that baking times may vary slightly depending on your oven.
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Cool: When the cookies are done, they will still be very soft. Carefully slide the parchment paper with the cookies onto a cooling rack or surface to firm up.
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Store: Once completely cooled, store in an airtight container or freeze for later.
Variations:
Feel free to fold crushed nuts, high-quality dark chocolate chips, or dried fruit into the dough. Alternatively, you can place these on top of each cookie as a garnish after flattening them on the tray.
