Cookies for breakfast. This couldn’t sound better, couldn’t it?
But actually, what if I told you that they are not only delicious but healthy, easy and very quick to make. On top of that, you can even use the recipe as a guide and make adjustments accordingly to your preference.
Are you sold? So let’s get into it.
- 45-50g tahini/ nut butter
- 30g rolled oats
- 1-2 tbsp soy milk
- 1-2 medjool dates sliced (around 30g pitted)
- Pre-heat the oven at 200Cº;
- Add tahini (or nut butter) to a bowl and with a spoon, mix in the oats and sliced dates.
- Next, add soy milk and mix again. Here it all depends on the thickness or creaminess of your tahini/nut butter. If it’s creamy (as it should be), you won’t need more milk. However if it has a thick consistency, you might need to add more milk.
- Once everything is well mixed, form two cookies with your hands and put them on an oven rack covered with parchment paper.
- Leave them in the oven for about 10 minutes or until slightly golden.
- Remove and let them cool off a bit before eating.
- Serve with fresh fruit and coffee!
- I love the nutty flavour of tahini but if you like your cookies on the sweeter side, add one more date.
- You can also use dark chocolate chunks instead of dates.
- Any non-dairy milk will do, as long as its sweet.
- You can also try any nut butter. I really like peanut butter on these (duh).