Make ‘EM yIELDS 6-8 SMALL COOKIES

crunchy Tahini freezer cookies dipped in chocolate

  • 1/4 Cup tahini

  • 5 Dates

  • 2 Tablespoons rolled oats

  • 1 Tablespoon each of hemp, chia and pumpkin seeds

  • Dash of cinnamon

  • Pinch of pink sea salt

    Chocolate coating:

  • 1/3 cup chocolate chips melted with

  • 1 teas coconut oil

    Maldon salt for topping*

Directions: In your food processor blend all of the ingredients until combined. Roll into balls and form into cookies. Place in the freezer to harden for 20 min. Dip each cookie into the melted chocolate, sprinkle with flaky salt (if desired) and place back in the freezer for 30 min. Enjoy!

Store in the freezer.

0686BB1A-D9BA-4E2F-A3D1-E2328F1043C5.jpg
50E6C861-A7D4-4A10-8E75-3CB46618925A.JPG

these are addicting. Sweet, crunchy seed cookies with a touch of chocolate. really hits the spot for a nutritious afternoon snack. full of fiber and healthy fats!

Next

GF Quiche