Description
Ditch the oven and make chocolate tahini no bake cookies with tahini, oats, and cacao. Perfect for a quick dessert or snack!
Ingredients
- ¼ cup unrefined coconut oil
- ½ cup pure maple syrup
- ¼ cup unsweetened almond milk
- ¼ cup raw cacao powder
- ½ cup Eden Foods Organic Roasted Sesame Tahini
- 2½ cups gluten-free quick-cooking oats
Instructions
- Line a large baking sheet with parchment paper.
- In a large pot, melt the coconut oil over medium heat. Add the maple syrup, almond milk, cacao powder, and tahini, then stir to combine. Bring the mixture to a low boil over medium heat, then set a time for 1- 2 minutes. Stir the mixture frequently to ensure that it doesn’t burn. The mixture should be thick, sticky, and bubbling.
- When the timer is up, remove the pot from the heat and stir in the oats. Mix well to ensure all of the oats are well-coated in the sauce. Use a cookie scoop to scoop the batter into mounds onto the baking sheet. Flatten and shape the mounds with your hands, if desired. Chill the no-bakes for ~30 minutes to allow them to set up.
- Store the cookies in an airtight container at room temperature for up to one week and freeze for long-term storage.
Notes
Recipe adapted from Love & Lemons
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Dessert, Snack
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free