- Prep Time
- Cook Time
- 1 1/2 cup gluten free oats
- 1 1/2 cup desiccated coconut
- 1 tbsp cinnamon
- 7 tbsp tahini paste
- 10 tbsp pure maple syrup
- 2 flax eggs
- 1/4 cup of Ombar 72% Cacao chunks
- Pinch of sea salt
Pre-heat the oven to 180°C. Line a baking tray with baking paper.
Place the oats, desiccated coconut and cinnamon into the food processor and blend for a minute until a flour forms.
Add the tahini, maple syrup, flax eggs and a pinch of sea salt and blend until a sticky dough forms.
Add the dough to a big bowl with the chocolate chunks and mix together until well combined (you may need to use your hands to mix well).
Scoop up a Heaped tablespoon of the dough, roll it into a ball and slightly flatten into a cookie shape on a lined baking tray.
Alternatively, if you want to make heart-shaped cookies (or any other shape of your choice), dust your work surface with a little flour (oat flour or any other), then use a rolling pin to roll out the dough until about 3mm thick. Cut out heart shapes using a cookie cutter and place them on a baking tray lined with baking paper.
Bake for about 25-30 minutes until the cookies turn golden brown. Let them cool for 15 minutes before serving.