These healthy cookies are our favourite. This is a great way to reduce your packaging waste and increase the nutrition in your snacks. They work well for an after school snack or a mid morning coffee (if you ever get the time to sit down and relax with a coffee that is!).
Yes these healthy cookies do have some unrefined sugar in the recipe but far less than shop bought biscuits. And the protein and fats in the rest of the ingredients balance these out so won’t have your blood sugar sky high after eating them.
They are satisfying so you won’t need to keep reaching for more once your done…well maybe just one more!
The cookies are vegan and can be made gluten free.
60g Ground Almonds
1tsp Vanilla Extract
1tsp Mixed Spice
1/2 tsp baking powder
Black and white sesame seeds to decorate (optional but recommended it makes the cookies much more appetising!)
Preheat the oven to 175C/350F/Gas 3
Line a baking tray with parchment.
- Mix the vanilla essence into the tahini
- Sift the flour into a bowl and combine all other ingredients
- Add the dry ingredients to the tahini in 3 batches. You want the mixture to be thick and sticky.
- Take the dough and roll into 12 golf ball size balls.
- Spread the sesame seeds on a plate and roll each ball to cover in the seeds.
- Place on the baking tray and flatten with a glass
- Bake 10-12 minutes. Take them out when still soft, they will harden as they cool.
- Cool on a wire rack.
You can play around with the ingredients:
Tahini can be replaced with nut butter
Ground Almonds can be replaced with any ground nuts.
The flour can be replaced with other flours such as oat flour or buckwheat flour.
You can use different spices if you don’t like mixed spice.