Ingredients

2 1/2 C oat flour

1/2 t baking powder

1/2 t baking soda

3/4 t sea salt

1/2 C tahini

1/2 C almond butter, no salt or sugar added

1 t pure vanilla extract

1/2 C brown rice syrup

1/4 C raw hone

1/4 C maple syrup

Preparation

  1. Mix together all of the dry ingredients and set aside.
  2. In an electric mixer, blend the tahini and almond butter until smooth. If this is too thick for the mixer, add one tablespoon at a time of water, not exceeding 4 tablespoons.
  3. Add the remaining wet ingredients and beat on low speed until blended.
  4. Add the dry ingredients to the wet, and beat together until well blended. You may need to use a dough hook on the mixer.
  5. Spoon onto oiled baking sheet.
  6. Bake 10-12 minutes or until cookies are lightly brown but still slightly soft.
  7. Cool on wore racks.