These cookies boast all of the amazing flavour of a great halvah with the added sweetness of fruit sweetened jam and a few chunks of dark chocolate! I love black currant jam, however; raspberry and apricot are delicious too! If you don’t want to use honey, you can substitute brown rice syrup or maple syrup. To make your own oat flour, blitz organic, gluten free oats in your blender to create a fine flour.
Ingredients:
Makes 12-14 cookies Prep to tummy time, 20 min.
- 2 cups of gluten free oat flour
- 1/4 tsp. sea salt
- 1 tsp. baking powder
- 1/2 cup of raw honey, brown rice syrup or maple syrup
- 3/4 cup of raw tahini
- 1 tsp. almond extract
- 1/3 cup of fruit sweetened jam
- 1/4 cup of dark chocolate chunks
Preheat your oven to 350 F.
In a medium sized bowl combine oat flour, salt, and baking powder.
Heat the raw honey, tahini and almond extract in a small saucepan stirring constantly over low heat until sightly warmed, softened and combined.
Add the oat flour mixture to the honey and tahini paste. Mix well with your hands to create a stiff dough.
Divide the dough into 11/2 in. balls. Place on a parchment lined cookie sheet leaving a cookie width between each ball. They will spread a little. With your thumb create a cavity in the centre of each ball.
Drop a few dark chocolate chunks into each cavity….
Fill the cavity with a good dollop of jam.
Bake for 8-10 min. The bottoms tend to brown quickly so keep an eye on them so they don’t burn!
Store in an airtight container at room temperature.