These Cinnamon Cookies are soft and cakey, yet come with a sweet lil' crunch! These cookies pair well with a cup of coffee, and will soon be your new favorite midday pick-me-up!
Ingredients:
1 & 1/2 Cups Oat Flour
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Pinch of Salt
1/2 Cup Tahini
1/4 Cup Maple Syrup
1/4 Cup Applesauce
1 Teaspoon Vanilla Extract
** the sprouted buckwheat crunch can be substituted with any crunchy cereal, granola, nuts, or seeds of choice...
Method:
Add the Oat Flour, Baking Powder/Soda, Cinnamon, & Salt to a bowl, mix well and set aside.
In a separate bowl, mix together the Tahini, Maple Syrup, Applesauce, & Vanilla.
Combine the wet & dry ingredients ensuring a smooth mixture.
Fold in the Cinnamon Sprouted Buckwheat Crunch & combine well.
With a small cookie scooper, scoop the dough onto a Cookie Sheet.
Roll into balls between your palms, and slightly press down with a fork.
Bake at 350°F for 17 Minutes.
Remove from the oven, Let it cool off and enjoy! tried this recipe? don't forget to drop a comment and photo below!
