The cookies I make when I’m home and need something to nibble on but don’t want to start making a big mess in the kitchen. They only use one bowl and one baking sheet so they’re very fuss-free and there’s absolutely no chopping required: all you have to do is throw the ingredients together, then bake them. I love eating these with a layer of almond or cashew butter spread on top for extra deliciousness. The cacao nibs add a marvelous chocolatey crunch.
Makes 16
13/4 cups plus 2 tablespoons rolled oats
generous 1/2 cup raisins
1/2 cup almond-meal
generous 3/4 cup Apple Purée
6 tablespoons date syrup
1 tablespoon tahini
1 tablespoon raw cacao powder
1.75 ounces cacao nibs
Preheat the oven to 340°F (convection 300°F).
Simply place all the ingredients into a bowl and stir them together until a sticky mixture forms.
Line a baking sheet with parchment paper.
Scoop 1 tablespoon of the mixture into your hand and roll it into a ball. Place the ball on the baking sheet and squish it down so the bottom is flat, but keep the middle of the cookie about 3/4 inch thick.
Repeat to form 16 cookies, then place the baking sheet in the oven to bake for 20 minutes.
Let the cookies cool on the pan, then store them in an airtight container. They will keep for up to 5 days.
Tweak It
Try adding dried cranberries to these if you have some lying around, they add a delicious flavor and a great pop of color. Substitute them for some of the raisins, using about 1/4 cup of each.