Oatmeal Tahini Biscuits (Easy Recipe)

October 19, 2018 • Breakfast, Dessert • plant-based, vegan • No comments

These oatmeal tahini biscuits (or cookies) are perfect as a dessert, snack or even for breakfast! They are quite hearty, and full of healthy fats and protein, keeping you full for quite awhile. I like incorporating these into my meal prep and having them on hand throughout the week. They’re also perfect as a travel snack- bring them on your next road trip, flight, or hike!

Ingredients

• 3 cups oats
• 1 1/2 cups walnuts
• 1 1/2 cups unsweetened toasted coconut flakes
• 2 cups almond flour
• 3/4 cup tahini
• 1 tbsp cinnamon
• 1 tbsp pumpkin pie spice
• Pinch of salt
• 1/2 cup maple syrup
• 1/2 cup coconut nectar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350 degrees.
2. Combine the oats, walnuts, unsweetened toasted coconut flakes and almond flour in a large bowl.
3. Mix together ingredients by hand and then transfer about 3 cups of this mixture to a food processor and blend with 3/4 cup tahini (can sub for some cashew butter if you don't have tahini).
4. Once blended move the mixture back to the bowl and mix together.
5. Then add the following ingredients to the bowl: cinnamon, pumpkin pie spice, pinch of salt, maple syrup, coconut nectar, and vanilla extract. Mix all together until it's well mixed and sticky.
6. Roll mixture into balls with hands and then flatten a bit on the cookie sheet (lined with parchment paper). Top each with a pecan if desired.
7. Bake at 350 for 20 minutes. This yields about 20 cookies. Store for up to 1 month in an airtight container.