Healthy cookie recipes that taste great and are easy to make are always something we are experimenting with and this new healthy, cookie recipe is a winner. We taste tested it on some of our friends and family and everyone loved them. Packed with healthy, organic,ingredients such as Raw Cacao - aka Chocolate, Raw Coconut Oil, Quinoa Flakes, Oats and Tahini, these cookies pack a decent punch of good fats, antioxidants & protein, making them perfect for vegetarians and vegans if you leave out the organic eggs.

These crunchy cookies are so easy to make, I like to call them my "1 Bowl Cookie Recipe", as you literally only need one bowl to hand mix all the ingredients in. Being a lactose free and low fructose cookie recipe, they are also ideal for food intolerances and a great healthy lunchbox treat.

Ingredients - ALL ORGANIC

2 heaped tablespoon of Hulled Tahini
1/2 a cup of melted Raw Coconut Oil
1/4-1/3 of a cup of Raw Sugar
1 ripe Banana
1 cup of White Spelt Flour -for fructose intolerant people, use buckwheat flour.
2-3 tablespoons of Cacao Powder - yes, pure, raw, chocolate is healthy - have a read CACAO- The Healthy Chocolate
1 cup of Quinoa Flakes - a great source of protein- read Chia, Quinoa the Superfoods
1 & a 1/2 to 2 cups of Quick Oats
2 Organic, Free Range Eggs- alternatively to make this cookie recipe vegan, omit the eggs and if you like you can use an egg re-placer, but this isn't organic.

Method
Preheat the Oven to 165 degrees. Line a baking tray with eco-friendly baking paper.
In a stainless steel bowl, first beat the eggs and mash in the banana, till smooth. Then add in your melted Raw Coconut Oil - we love Coconut Oil as it has so many wonderful health benefits , have a read of our article Raw Coconut Oil Health Benefits and Uses.
Now add in the Tahini, mixing briskly with a whisk, or fork to combine, then  simply add all the rest of the ingredients into your bowl and combine well.

Form the mixture into smallish balls (think ping pong ball size) and then cup the ball into the palm of your hand, while you push down into the middle of the ball with a thumb to make a semi-doughnut shape. Kids especially like different shaped cookies and it is a simple little trick to encourage fussy eaters to take the first bite!

Bake for 30 mins, then allow to cool fully, before storing in an airtight container in the fridge.