Almond Tahini Cookies

Almonds and tahini are both a good source of calcium, especially for dairy free kids, so it’s important to include these nutrients in your children’s diet. These cookies are another great option for after school snacks as they aren’t too high in sugar and contain protein from the almonds. Here is the recipe:

Ingredients:
100g buckwheat flour
50g ground almonds
40g coconut sugar
1tsp baking powder
1tsp bicarbonate of soda
Pinch of Salt
40g coconut oil melted
2.5 tbsps tahini
1/4 cup oat milk or other plant milk
Handful of cacao nibs or dark chocolate chunks

Mix all the dry ingredients in a bowl - flour, almonds, sugar, bicarbonate, baking powder and salt.

Add the melted coconut oil, tahini and milk and stir to combine. It should form a sticky dough, so add a splash more milk if it’s too dry. Add the cacao nibs and stir.

Put the dough in the fridge for 10 minutes to harden.

Preheat the oven to 175 fan. Line a baking tray with baking parchment. Get the dough out of the fridge and use a tablespoon to measure out the dough into 9 or 10 portions.

Roll into balls and flatten out slightly on the tray.

Cook in the oven for 10-12 minutes. Allow to cool and enjoy!