INGREDIENTS

• 1 1/2 cup (150 g) oats
• 1/2 cup (140 g) tahini
• 1 1/2 cup lightly packed (260 g) soft pitted dates
• optional: 1/4 tsp sea salt

INSTRUCTIONS

1. Pre-heat oven to 180C.
2. Add all ingredients to a food processor and process until it forms a thick dough you can easily press together between your fingers.
3. Shape into 10-12 cookies and place on a parchment paper or silicone mat-lined baking sheet. The cookies will not change shape during baking so be sure to shape them into cookies beforehand.
4. Bake for 10 minutes (20mins hattie and turn half way,  and leave in oven for 5-10mins after turning off) and let cool on the pan for 15 minutes before handling.