Crunchy, chewy, salty and sweet all at once. Heaven!

I like my desserts on the slightly more savoury side, and I’m totally obsessed with how the rich flavours of the tahini and olive oil complement the bitter dark chocolate. That said, it’s definitely still a crowd pleaser. Because this recipe isn’t overly sweet, it’s very easy to go back for more… and more… oops!

Because of the wholesome & high-fibre ingredients, this recipe is perfect for school lunch boxes or a 3pm treat at work. You’ll only need ¼ cup honey for the whole batch, so it does rely a little on the chocolate for sweetness. If you don’t like chocolate or want to skip it, I’d recommend replacing it with some dried fruits or berries and chopped nuts. If you’re used to more traditional sweetener ratios, on the other hand, you could add an extra tablespoon of honey or brown sugar to the recipe. Either option would be delicious I’m sure!

Here’s what you’ll need for these moreish vegan cookies:

Makes 12-15
60ml (50g) olive oil
1 tbsp (30g) tahini
1/4 cup (90g) honey
1/2 cup (45g) desiccated coconut
1 + 1/3 cup (165g) rolled or quick oats
Half block of dark choc
1/4 cup/30g flour (I used buckwheat to keep this GF - you could use wheat, wholemeal, oat flour, even almond flour)
Pinch of sea salt

Heat the oven to 160ºC.
Combine all wet ingredients in a bowl, then add the dry ingredients and stir to incorporate.
Scoop out roughly tablespoon-sized balls, roll to smooth them out and then press into cookie shapes on a lined baking tray.
Bake for approximately 20-25 minutes, or until golden and crispy.
Allow to cool and enjoy!

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