Easy Free Form, Allergy Friendly Cookies
1 tbsp chia seeds
3 tbsp water
½ cup raisins 50g
½ cup tahini* 125g
2 tbsp water
1 tsp vanilla
½ tsp cinnamon
6 tbsp coconut flour
1 tsp baking powder
Preheat the oven to 360 degrees Fahrenheit.
Soak the chia seeds in the first measure of water for 15-20 mins until they start to gel. This creates a chia seed egg replacer.
Place the raisins, tahini and water in a food processor, pulse until smooth.
Add the remaining ingredients including the soaked chia seeds, pulse until combined. The mix will be sticky.
Wet your hands and wet a spoon (the moisture will prevent the mixture sticking to your hands).
Take tablespoonfuls of the mixture and roll into balls, place on a cookie sheet lined with parchment paper.
These cookies don't spread while cooking, so use a wet fork to press them down to an appropriate thickness.
Bake for 8-10 mins. It will depend a little on how much you have squashed the cookies.
*Unhulled tahini has a bit more nutrition but it is more strongly flavored than a hulled tahini. Hulled tahini is a lot milder in flavor.
* If you don’t need the cookies to be nut free, you can definitely substitute the tahini for any nut butter. Sunflower butter also works well.