- 1 cup raw tahini (well mixed)
- 1 1/2 cups organic honey
- 1/2 teaspoon sea salt
- 1 1/2 cups raw sunflower seeds (lightly toasted)
- 4 cups organic rolled oats (we prefer the gluten-free oats from Bob’s Red Mill brand)
- Zest of 2 lemons
- Pinch of cinnamon
Preheat oven to 375 degrees.
Place honey bottle in a bowl of hot/warm water to “soften” the honey to make it easier to work with.
Combine oatmeal, sunflower seeds, cinnamon, lemon zest and salt. Stir to combine.
In a separate bowl mix together the tahini and honey.
Mix the wet and the dry ingredients together until well combined.
Using wet hands, roll “dough” into balls and flatten slightly. Place cookies on a baking sheet lined with parchment paper.
Bake about 15 minutes or until golden brown. Let cookies cool completely before serving.
This recipe is dairy-free, gluten-free (if using gluten-free oats) and refined sugar-free. Tahini is made from sesame seeds which are rich in calcium and fatty acids.