Biscuits au tahini sans produits laitiers

Ingrédients

• 3/4 cup sunflower seeds
• 3/4 cup honey
• 1/2 cup tahini
• 1/2 teaspoon salt
• 2 cups quick oats or rolled oats (certified gluten-free, if needed)
• 1/3 cup dairy-free chocolate chips (or to taste (optional))

Préparation

1. 1

   Preheat your oven to 300ºF. While the oven is preheating, place the sunflower seeds on your baking sheet and put them in the oven to toast for about 5 minutes while you prep the other ingredients.

2. 2

   In a mixing bowl, stir together the honey, tahini, and salt. Stir in the oats, toasted sunflower seeds, and chocolate chips, if using. The dough will be quite sticky.

3. 3

   Using wet hands (to prevent sticking), shape the dough into crabcake-like patties (I got about 15 patties) and place on a baking sheet lined with parchment paper. They don’t spread much while baking.

4. 4

   Bake the cookies for 13 to 15 minutes. They will start to darken slightly, but will still have a sheen when they are done. The gloss will make them appear wet, but they aren’t.