Peanut Butter Tahini Comfort Cookies
My gluten-free, grain-free, dairy-free twist on the classic peanut butter cookie. These babies are a go-to treat when I’m feeling my energy drop. When I sense my brain is overwhelmed and starting to slow down, this is the kind of snack I will go to for a reviving pick-up! If you have to memorize, recall, process in large amounts, or perform under pressure – you need handy bites with a dense collection of quality fats for the brain, protein for the nervous system, and energizing carbs for your adrenals and thyroid. These are the organs that are going to see you through the day and hold you steady in tough projects! Grab a comfort cookie for these moments.
These are healthy enough to have for breakfast, and a fantastic bedtime snack to support deep REM sleep all the way through the night. And, yes, you can make large batches and freeze them. They taste delicious 5 min out of the freezer ;)
RECIPE
macros
7g protein ~ 13g fat ~ 9g carbs
per cookie
makes 12 cookies
Ingredients
1 cup Peanut Butter, natural
3 tbsp Tahini Butter
1/4 cup Real Maple Syrup
1 Whole Egg, pasture-raised
1 tsp Vanilla
1 tbsp Brown Coconut Sugar + extra for sprinkle
1/4 tsp Baking Soda
1/4 tsp Sea Salt, I use Celtic
Instructions
Preheat oven to 350 degrees
Prepare a baking pan lined with unbleached parchment paper
Mix all your wet ingredients, then add the dry and gently fold in to avoid overmixing. Overmixing leads to cookies that crack once baked
Scoop a tablespoon of dough and plop on baking pan. Gently use your spoon or a spatula to shape, if you want them round. Continue till you’ve placed 12 cookies
Generously cover each with coconut sugar and, using a fork, create a crisscross marking, if desired
Pop into the oven for 20 minutes or until the bottoms are golden
Allow to cool fully before lifting to avoid cracking :)
