Perfect as a healthy sweet treat these creamy cookies are low in sugar and packed with flavour. You can use any nut butter in this recipe – I love cashew nut butter or tahini as these are really light and creamy. I have used xylitol in this recipe to keep the sugar content down. This recipe also uses aquafaba – the juice from a can of chickpeas which gives a light texture to these cookies. You could swap this for soy milk if wished.
Difficulty –Â Easy
Time – 15 minutes and 15 minutes cooking
Makes 12 cookies
Tahini is a great addition to a vegan diet. High in calcium and magnesium to support bone health. It also contains plenty of the antioxidant vitamin E and energising B vitamins.
Any dried fruit could be used in this recipe. You could also add chocolate chips or diced crystallised ginger.
100g nut butter or tahini
75g xylitol
75g aquafaba (juice from a can of chickpeas)
150g Gluten free plain flour
2tbsp gluten free oats or quinoa flakes
1tbsp cornflour
1/2 tsp bicarbonate of soda
1tsp vanilla
Zest of 1 orange
pinch of ground cinnamon to taste
60g dried cranberries
