Tahini chocolate chip oaties

These cookies are gluten-free and refined sugar-free naturally. The addition of quinoa flakes combined with the oats give the cookies a really nice texture.

The Wet Ingredients

• 1 egg, beaten
• ½ cup tahini
• ¼ cup pure maple syrup
• 1 mashed ripe banana
• ½ tsp vanilla

The Dry Ingredients

• ½ cup oats (can use gluten-free)
• ½ cup quinoa flakes
• 1 tsp baking powder
• 1 tsp cinnamon
• ¼ tsp regular sea salt
• ¼ cup semisweet chocolate chips
• ¼ cup chopped walnuts
• 2 medjool dates, pitted and chopped
• 1 tbsp chia seeds

INSTRUCTIONS 

1. Preheat the oven to 350˚F. Make sure the oven rack is in the middle of the oven.
2. Line a cookie sheet with parchment paper.
3. In a medium-sized bowl, mix together the wet ingredients.
4. In a large bowl, mix together the dry ingredients.
5. Mix the wet ingredients into the dry ingredients. Do not overmix.
6. Drop even spoonfuls of dough on the cookie sheet.
7. Bake for 16-18 min.
8. Remove cookies as soon as you can from the sheet onto a cooling rack (they will have a crispy exterior and a chewy interior when they are cooled).

NOTE: NUTRITIONAL VALUE REFLECTS USE OF ½ OATS AND ½ QUINOA FLAKES. IF YOU WOULD LIKE TO SUBSTITUTE THE QUINOA FLAKES AND USE ALL OATS (1 cup total), SUGARS ARE 11g and CALORIES ARE 197.