Tahini, Vanilla & Cacao Cookies

So quick and easy! I whipped these up in about 20mins total time! We felt like a sweet treat after dinner late one Sunday evening! Perfecto!

I love the subtly of the tahini and its such a great high source of plant based calcium!



1 can of chick peas (rinsed)

1/2 packet of complete vanilla protein 

1/2 cup of tahini (unhulled)

1/4 cup almond butter

1 tsp baking powder

pinch of pink salt

Handful Cacao Nibs

- if you have a sweet tooth feel free to add in maple syrup, rice malt syrup or raw honey. approx 1 tabs

- you can also add in some chunks of your fav lindt chocolate (as per picture) 

How to: Preheat your oven to 175C and line a baking tray with baking paper.

Combine all ingredients excluding cacao nibs in a food processor until it looks like cookie dough.

Add in cacao nibs

Roll cookie dough into balls then flatten into cookies.

Wet your hands to prevent sticking.

Bake for approx 12mins, until golden- they should stay soft and dense like a brownie. 

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© 2019 Copyright | Food.Fitness.Wellness | rebecca neale
{My personal opinions and journey should not be mistaken for professional medical or healthcare advice}