TAHINI CACAO COOKIES - ALLERGY FREE!

Since being on this elimination diet I knew I would find it a tad difficult to bake. I am fine with substituting refined sugar, eggs, dairy but when it comes to wheat - I struggle, especially when your child goes to a nut free school. I usually bake on Sundays (just like my mother used to!) for school lunches during the week so I did some recipe testing and these cookies are pretty darn good!

I have written some notes below the recipe as you can use peanut butter instead of tahini and eggs instead of a chia/flax egg, raisins for dates... etc etc. All depends on taste, allergies and school policies!

TAHINI CACAO COOKIES

1/2 cup tahini*

1/2 cup dates*

3 tablespoons water

1 tablespoon chia or flax seeds, ground*

1/2 teaspoon cinnamon

1 teaspoon vanilla extract*

2 tablespoons g.f flour*

2 tablespoons cacao*

pinch salt

Preheat oven to 180C deg and line a baking tray with baking paper.

Combine tahini, dates and water in a small saucepan and gently heat on stove until the dates are warm.

Pour mixture into a food processor and shjooz until it becomes a paste.

Add the rest of the ingredients and pulse a few times until incorporated, the mixture will be sticky and glossy.

Dollop tablespoonfuls of the mixture onto the tray about 5cm apart. You can flatten with a fork just dip the fork into some water if the dough is sticking.

Bake for approx. 10 mins until the outside looks cooked.

Cool on tray

Makes about a dozen.

*Substitutes: 
Tahini > Peanut Butter
Dates > Similar dried fruit such as Raisin, Prunes or Figs
Chia/Fax seeds > 1 whole egg
Vanilla extract > Maple Syrup
G.F Flour > Coconut Flour, Corn Flour, Wheat Flour
Cacao > Cocoa (obvs)