Buckwheat Tahini Cookies

These are my buckwheat tahini cookies. They are totally delicious and packed full of nutrients. I love using buckwheat flour in my baking as it’s a whole grain flour and is higher in fibre than wheat flour. It’s also gluten free and gives a nice nutty flavour to bakes. The addition of tahini and pumpkin seeds means it’s also packed full of protein and good fats, which means these cookies are great for after school snacks as they won’t spike little ones blood sugar. Tahini is also a good source of calcium so a perfect nutrient for dairy free kids.

So here’s the recipe:

Ingredients:
130g buckwheat flour
70g oats
60g coconut sugar
1 tsp bicarb of soda
Pinch of salt
100g tahini
2tbsp water
60ml olive oil
40g maple syrup
1tsp vanilla essence
5 x dates chopped
Handful pumpkin seeds
2 x rows dark choc chopped (I used 85%)

Preheat oven to 160 fan and line a baking tray with parchment.

In a bowl mix together the tahini, water, oil, maple syrup and vanilla. Then add the sugar.

In a separate bowl combine the flour, oats, bicarb and salt then add the dates and chopped up chocolate and mix. Add the wet mixture and combine to form a stick dough.

Roll into 12 - 15 balls and then flatten to cookie shapes. Bake for 12 minutes.

Send me a picture if you make them!