Makes 8-10
Ingredients:
2 cups rolled oats
2 ripe bananas
2 tbsp tahini
1/4 tsp salt
1 tsp baking powder
5 medjool dates, pitted
1 tsp vanilla
1/4 tsp cardamom
1/8 tsp nutmeg
1 tsp cinnamon
1/8 tsp cloves
1/4 tsp ginger
Preheat the oven to 180C and line a baking tray with baking paper.
Place all the ingredients into the bowl of a food processor, and pulse a couple of times to combine. Blitz until you have a smoothish mixture.
Place large dessertspoonsful of the mixture out onto the lined tray. Then, wet your fingers and gently flatten and shape the cookies.
Bake for 15 minutes, or until nicely golden brown. Serve warm, or allow to cool and store in an airtight container.
Chai Spiced Breakfast Cookies
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