Hazelnut and Tahini Energy Cookies

Fri, 3rd of February

Bursting with flavour and energy-giving ingredients, these cookies are full of oats, nuts and seeds. I always grind my own almonds which is so easy and delivers a much better flavour then pre-ground. These cookies have a soft and chewy texture and will keep well for a few days if kept in an airtight container. A great snack or grab-and-go breakfast.

Helen James


  • 1 cup (90g) oats- ground to flour
  • ½ cup (70g) almonds- ground
  • ½ cup (45g) oats
  • ¼ cup (50g) brown sugar
  • 50g 70% Chocolate broken into small chunks
  • ¼ cup (35g) sesame seeds
  • ¼ cup (35g) hazelnuts
  • ¼ cup (25g) dessicated coconut
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp baking powder
  • 1 egg
  • ¼ cup (55g) tahini
  • ¼ cup (50g) coconut oil
  • ¼ cup (85g) honey

  1. 1. Pre-heat oven to 180˚C.
  2. 2. Grind 1 cup of oats to a fine flour in a blender.
  3. 3. Add the ground oats and the rest of the dry ingredients to a bowl and stir with a whisk to combine.
  4. 4. Place the egg in a separate bowl and whisk lightly.
  5. 5. Add the rest of the wet ingredients to the egg and mix well.
  6. 6. Now add the wet ingredients to the dry and stir until well combined.
  7. 7. Form the mixture into small walnut size balls and spread out on a baking tray, leaving 1 inch between each cookie.
  8. 8. Bake for 15mins. until golden at the edges. Serve and enjoy!

Helen James

Let me know if you make this and how you get on #consideredbyhj

Considered by Helen James is available at selected stores

Products used: Stamp Tea Towel3511187 Stamp Napkins3511188 Ludlow Dinner Plate3540141 Ludlow Side Plate3540142