Oat and Tahini Cookies with Chocolate Cream Frosting
These cookies started as a tribute to the Australian cookie ‘Kingston’ — a double layered Anzac biscuit with a chocolate cream filling — however, I decided to leave off the top layer and add some superfoods (duh!). They’re DELISH though, and taste pretty close to the original, albeit much much healthier I’m sure! Oh, and pretty simple to make— so that’s a win win in my book! xx
Oat and Tahini Cookies with Raw Chocolate, Safflower and Cacao Nibs
Oat Cookie base
2 cups rolled GF oats
1 cup Plantain Flour (sub any flour you like!)
1/2 cup desiccated coconut
1/2 tsp baking soda
Pinch pink salt
2 tbsp tahini
1 tsp vanilla
1/2 cup semi-melted ghee (John makes his own, but if that’s not your thing, this brand is great) SUB: coconut oil for vegan option
1/3 cup maple
Throw all the dry ingredients in a food processor, or a large mixing bowl and mix it all up!
Then add wet ingredients, including the ghee and mix mix mix! (A food processor is the easiest!)
Line a baking sheet with parchment paper (or lube it up with some coconut oil or ghee)
Roll into balls, and using a spoon press down to form a cookie shape (you could also roll out the dough and then use a cookie cutter!).
Bake on 350F for 10-15 minutes (add a few extra minutes if you prefer them crunchy!)
Allow to cool — while you make your chocolate cream!
CACAO CREAM FROSTING
1/3 cup coconut butter (sub: cacao butter)
2 tbsp coconut oil
2 tbsp Laird Creamer (this is basically coconut milk powder and a little coconut sugar— no need to add if you don’t have!)
1/2 cup cacao powder
Melt the coconut butter in a double boiler, then add to a bowl along with all remaining ingredients (I just threw it all in my vitamix !)
Spoon onto each cookie! Sprinkle with whatever garnish you like (I went with Safflowers and cacao nibs).
Set in your refrigerator for 10 minutes.
EAT THEM ALL… or sharing is nice too. ;-)