Ready in 30 | Serves 8
½ cup Organic Brown Rice Malt Syrup
¼ + ⅛ cup Organic Tahini, Unhulled
1 cup Organic Sun-Flour, Sunflower Seed Flour (or almond meal will work too if you want nuts over seeds)
1 + ¼ cups Organic Buckwheat Flour, Mini-pack
½ teaspoon baking soda
¼ cup Organic RAW Cacao Powder
Organic Sesame Seeds, Hulled (to decorate)
Whisk together the wet ingredients in a large bowl until fully combined. You don’t want any lumps.
In a separate bowl, sift together all the dry ingredients.
Transfer your dry ingredients to the wet mix, and fold together to form a dough. You will find it easier if you use your hands. You should have a nice ball of dough once you’re done.
Divide your dough into 16 pieces and roll into balls. Dip each ball in sesame seeds on one side only – you don’t want to coat it like you would a bliss ball.
Create disc shaped cookies around ½ cm thick and 5 cm in diameter, by pressing each ball down with the bottom of a glass or the palm of your hand.
Place your cookies in the fridge for 30 min to chill. At this point pre-heat your oven to 175°C.
Bake your cookies for 10-12 mins, until golden.
Remove cookies from the oven when done and transfer to a cooling rack. Store in an airtight container. They’ll keep for up to a week.