Oat, Banana and Tahini cookies
Wed, 16 September 2026
INGREDIENTS
90g tahini
2 Tablespoons milk (dairy free alternative milk works well, too)
1 tsp vanilla extract
2 Tbsp maple syrup
2 ripe bananas, mashed
200g oats
40g rye flour (plain or wholemeal flour will work, too)
200g dark chocolate chip
METHOD
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Preheat your oven to 170 degrees.
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In a large bowl, stir the tahini, maple syrup and milk together.
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Mix in the mashed banana.
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Stir in the oats and rye flour.
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Finally, fold in the chocolate chips.
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Divide the dough into 6 jumbo cookie balls and place on a baking tray.
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Press down each ball of cookie dough so that it is the shape of a puck.
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Bake for 13-16 minutes.
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Cool for 15 minutes before attempting to move the cookies.
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Enjoy! These cookies can be enjoyed for up to 4 days. They freeze very well.
