Popular Conditions & Diets
Ingredients
11
Time
10m
Serves
6
Recipe by Megan Horsley
Ingredients
11
Time
10m
Serves
6
1/2 cup
Tahini
runny
1/4 cup
Maple Syrup
1
Egg
large
1 Tbsp
Vanilla Extract
1/2 cup
Gluten-Free Rolled Oats
2 Tbsp
Kid-Friendly
Gluten-Free
Breakfast
Ground Flax Seeds
1/4 cup
Pumpkin Seeds
2 Tbsp
Hemp Seeds
1/4 tsp
Sea Salt
1/2 tsp
Baking Powder
1/3 cup
Dates
chopped
1
Preheat the oven to 350°F (176°C). Line a baking sheet with parchment paper.
2
In a large bowl, mix together the tahini, maple syrup, egg and vanilla extract. Then, add the rest of the ingredients and stir together.
3
Use a 2-tbsp cookie scoop to scoop the cookie dough onto the baking sheet. Bake for 10 minutes and let cool for 10 minutes before removing from the baking sheet. Enjoy!
4
Substitutions: No tahini: use almond butter, peanut butter, or other favourite nut or seed butter.
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
