This recipe came about from sheer fatigue. While I’d like to pretend I’m some sort of kitchen whizz and cooking goddess, some days I simply can’t be arsed pitting cherries, activating nuts or cleaning the juicer. Especially that juicer.
Last weekend I was having one of those days, but because I love my snacks and sweet treats I thought I’d bake a batch of my easy nut butter cookies. To my dismay, there was no nut butter to be found in my pantry, I’d clearly guts it all the previous week. The task of making more and cleaning the food processor just seemed far too daunting in my jet-lagged state, that’s when I spied the tub of tahina and here’s the result. Sometimes jet-lag makes me a genius (most of the time it just makes me a grumpy bitch, but hey, whatever).
1 cup tahina
1/3 cup honey
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
Pinch sea salt
4 tablespoons coconut flour, sifted
4 dried figs, chopped
Sprinkling of sesame seeds to decorate
Preheat oven to 180 degrees Celsius.
Line a tray with baking paper.
Mix the tahina, honey and egg together.
Add the salt, cinnamon and baking powder.
Sift in the coconut flour. The mix will be dough-like. It will also be a little oily, but that’s OK.
Add the chopped figs and distribute them through the mix.
Now with your hands, grab a little mound of the dough and make a little ping pong sized ball. Press it gently onto the tray. Repeat for 12 cookies.
Sprinkle with the sesame seeds and bake for 12 minutes.
TIP- they will be still soft after the baking time, but harden on cooling, so don’t worry.
By: Holly Purdy, InnerFight Foodie