Here’s an easy, school safe chocolate chip cookie that’s healthy and tastes good. It uses tahini, which is ground up sesame seeds, instead of nut butters. I put this in Amelia’s lunchbox this week and she was so excited to have a cookie in school! I love how they have protein, but don’t have refined sugars or white flour.
To be honest, you could even eat these for breakfast! They’re that good! Or, you can make these into energy ball bites. They fit perfectly in any lunchbox no matter how you make them! Just ask littlelunchlove on Instagram She came up with this awesome recipe!
Questions? Lemme know!
Chocolate Chip Oatmeal Tahini Cookies (School-safe!)
Ingredients
- 1 1/2 cups rolled oats
- 1/3 cup maple syrup
- 1/3 cup chocolate chips
- 6 tablespoons tahini
- 2 teaspoons cinnamon
- 1/4 tsp vanilla extract
- 1/4 teaspoon sea salt
Directions
- Preheat oven to 350. Line 1 baking sheet with a silicone baking mat or parchment paper.
- In a large bowl, using a wooden spoon, mix all ingredients until just combined.
- Using a medium cookie scoop (about 2 tablespoons) scoop the cookie dough portions onto prepared baking sheet at least 1 inch apart. The dough will be more crumbly than sticky but don’t worry because it will bind together once baked. If your batter is very dry, add 1-2 tablespoons of water.
- Bake 10-11 minutes or just until the bottoms are golden brown. Enjoy once cooled!
Recipe from: littlelunchlove.com
Season Generously 