If you’ve never tried the combination of chocolate and tahini, then this is the perfect breakfast cookies recipe for you. Packed with fibre, healthy fats, and these gluten-free breakfast cookies, created by one of our favourite local Canadian brands Rawcology. It packs a nutritious (and delicious) punch.
We love all the superpowers of seeds these days and how they can do wonders for your skin. You’ll notice that the recipe calls for Rawcology’s Chocolate Oat Clusters with Probiotics. It is part of their newest line of products and is also available in Apple Cinnamon, and Berry Burst flavour. Enjoy it for snacking, for breakfast, or on the go! You can find them at most grocery and health food stores or Rawcology.com.
- 1 cup gluten-free oats
- 1/2 cup gluten-free oat flour
- 1/2 cup ground Rawcology Chocolate Oat Clusters with Probiotics
- 1 tsp baking powder
- 1 tbsp cacao powder
- 1/4 cup pumpkin seeds
- 1/4 cup hemp seeds
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1 flax egg (1 tbs ground flax + 2 1/2 tbsp warm water)
- 1/2 cup tahini
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1/2 cup grated zucchini
Preheat oven to 350F. Line a baking sheet.
Prepare flax egg by whisking flax & water together in a small bowl. Set aside.
Grate zucchini over a bowl using a box grater. Use cheese cloth or tea towel to squeeze out excess water.
Crumble or grind Rawcology Chocolate Oat Clusters.Place into a medium sized bowl. Add in remaining dry ingredients & stir to combine.
In a separate bowl, combine tahini, maple syrup, olive oil & vanilla. Mix thoroughly. Add wet to dry folding in flax & zucchini. If mixture is too wet to handle, place in the refrigerator for 15 -30 minutes.
Use your hands to mold shape cookies. You should have approximately 12 cookies depending on how big you make them.
Bake for 15 minutes. Remove from oven & place on a cooling rack. Allow to cool completely before enjoying!