These cookies are free of many common allergens, including wheat (gluten) and nuts. You can easily omit the eggs to make it dairy-free as well. Although I often bake with nut butters, I used tahini in this recipe instead to reduce the risk of allergies. Tahini is ground sesame seeds.
These cookies aren’t overly sweet and you can control the sweetness by adjusting the maple syrup. To reduce the sugar, I used VitaFiber syrup, which is a naturally sweet fiber that is very low in calories (this is the ingredient used by the company Quest for their protein bars!). It can be ordered online and used in place of corn syrup or other sweeteners in recipes.
- 1 1/2 cup oats
- 1/3 cup tahini
- 1/2 cup maple syrup (or 1/4 if using VitaFiber)
- 1 tbsp cinnamon
- 1/4 cup egg white
- 1/4 cup raisins or chocolate chips
- optional: 1 tbsp maca
- optional: 1/4 cup VitaFiber syrup
- optional: 1/4 cup unsweetened coconut flakes
- Preheat oven to 375 F.
- Mix all ingredients except chocolate chips together in a food processor.
- Place 1 inch diameter dollops on greased cookie sheet and flatten slightly with the back of a spoon.
- Bake for 16-20 minutes depending on your oven or until crispy on the outside but still gooey on the inside 😉