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Tahini Cookies

Healthy cookies? YES PLEASE! These cookies are yummy and are gluten free/dairy free. Ya gotta try them! I add more or less chocolate depending on how my cravings are.

1/2 C tahini

1/2 C maple syrup

1 tsp vanilla

1 egg

1 C oats

1 C almond flour

1/2 tsp baking soda

1/2 tsp sea salt

1/2-3/4 C dark chocolate chips

  1. Heat oven to 350. Line baking sheets with parchment paper.
  2. Add tahini, syrup and vanilla to a food process and process until well combined.
  3. Add egg and blend, then add oats, flour, salt and baking soda. Pulse until the oats are broken up, then stir in chocolate chips.
  4. Drop batter by the tablespoon and bake 12-14 minutes.

Cool completely, then store in an airtight container. I’ve also frozen these and they hold up well. It makes roughly 2 dozen cookies.

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Spinach Muffins

My grandson calls these Incredible Hulk muffins. He loves them, he obviously doesn't know there's spinach in them! And they are only about 100 calories each!

Ingredients

  • 2 C. whole wheat flour
  • 1 1/2 tsp. cinnamon
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 C. unsalted butter
  • 3/4 C. milk of choice
  • 1/2 C. honey (I use raw organic)
  • 1 large banana
  • 6 oz. baby spinach
  • 1 large egg
  • 1 tsp. vanilla

Directions

  1. Heat oven to 350. Either line 18 muffin pan with liners (makes 18 muffins) or spray with cooking spray.
  2. Combine all dry ingredients in a large bowl.
  3. Melt butter. Blend spinach, banana, honey, milk, egg, vanilla and melted butter until pureed. I used my ninja and it worked great.
  4. Pour the puree into the dry ingredients and mix just until combined, don't overmix.
  5. Spoon into prepared muffin pans. Bake 18-22 minutes until firm but not browning.
  6. Cool and enjoy!

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