Oat and tahini cookies

These 4 ingredient oat and tahini cookies are so easy to make, yummy, packed with iron, calcium, fiber and they are baby friendly too! So you can enjoy them with your baby.

Also, you can bake a double or triple batch and freeze some too. Perfect for busy moms to have them on hand. And you can use them as a quick snack at home or on the go, as dessert or breakfast too. Your choice!

Ingredients:

High protein chocolate chunk cookies (EN/ RO)

Who likes chocolate chip (or chunk) cookies? I know I love them! Paired with some yummy plantbased milk it reminds me of the childhood. Granted, I don't eat them too often due to the amount of sugar and refined fat that they usually have, but they are delicious! And easily made vegan too! And a lot healthier if you want...
The difference between my cookies and some classic ones? These cookies are quite healthy, high in protein, oil free and made with wholesome ingredients. The only refined sugar is the one in the chocolate :)
If you need more bonus points... they are easy to make and bake. Almost as easy as eating them...
Ok, let's go to the recipe now.

Ingredients (EN) (makes about 15 large cookies):

Crumbly coconut cookies

These cookies have a delicate coconut flavor from the flour, and they are quite crumbly, but without being too dry. They are perfect with some coffee or tea, or even milk (but make it plant milk, to keep it vegan).

Ingredients:

- 130 g (1 cup) coconut flour

- 250 ml (1 cup) plant milk (coconut, oat, soy – the more neutral (or coconuty) the better)

- 30 g agave syrup

- 10 g (1.5 tbsp) carob powder

- 1 flax egg (1 tbsp flax meal + 3 tbsp water)