Vegan 🌱 Suitable 12+ months 👶🏼 Gluten free ✅ Makes 12-24 🍪

These remind me of a combination between shortbread and tahini halva. They are so tasty, quick to make, and have a great nutrient profile where just 1 cookie (when making 12) has 1mg of iron, 2.5g of protein, & 50mg of calcium,

This recipe is for 12 months up due to the maple syrup. However this recipe makes 24 mini cookies or 12 regular sized ones, so the addition of maple syrup goes a long way here. It’s recommended to avoid maple or added sugar before 12 months (and actually closer to 2 years) to avoid toddlers & babies having a preference for sweet food, however I find the occasional cookie like this doesn’t affect her food preferences.

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Tahini Oat Cookies

5 from 1 vote

Prep Time 5

Cook Time 7

Total Time 12

Servings 4

Suitable For 12m+

Ingredients

60 g oat flour
125 g tahini
2 tbsp maple syrup

Instructions

Preheat the oven to 180c/350f.
In a bowl, stir the oat flour, tahini, and maple syrup together, then form & roll about a Tbsp (for 12 cookies), or around 1/2 a Tbsp for making mini cookies, of the “dough” to create balls in your hand. Repeat for remaining dough.
Place them on baking paper, press lightly to flatten with a fork to create a crosshatch design, then bake at 180c for 12-15 minutes (for regular size) or 7-8 minutes for mini cookies.
Remove from the oven and allow to cool before serving (we leave on the tray to cool).

Storage

Store in an airtight container at room temp for 5 days, in the fridge for up to 2 weeks or freeze for up to 3 months.

Did you make this recipe?

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