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Charleston Wine + Food

Enjoy these tasty treats from Greer Gilchrist + Cameron Neal of The Harbinger Cafe!

 

 

Tahini Peanut Oak Cookies

2 cups rolled oats

1/4 cup and 2 TB peanuts

¼ tsp baking soda

¼ tsp salt

1 tb chia seed

¼ cup chopped dried apricots

¼ cup tahini

½ cup maple syrup

¼ cup almond milk

1 tsp vanilla

 

Topping:

Cinnamon sugar

Chia seeds

 

Toast the oats and the peanuts for 10 minutes in an oven at 350. They can share a tray. In a food processor pulse 1 cup of the oats and ¼ cup of the peanuts into a flour (do not pulse the remaining 1 cup of oats and 2 TB peanuts).

 

Add all of the dry ingredients into a bowl from the oats to the chia seeds (including the oat/peanut flour and the reserved oats and peanuts).

 

Mix in the chopped dried apricots and use your hands to incorporate them into the flour so they don’t clump together.

 

Add in the wet ingredients from the tahini to the vanilla.

 

Using a scoop or your hands create even balls and place them on a parchment lined baking tray. Use the palm of your hand to push them down so they resemble flat discs. Sprinkle the tops with cinnamon sugar + more chia seeds.

 

Bake at 350 for 10 minutes.

 

Allow to cool and enjoy!

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