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TAHINI COOKIES

Mix together in a bowl and set aside:
  • 1 ½ cup quick oats
  • 1/3 cup shredded coconut (optional) 
  • ½ cup chopped nuts or seeds
  • ¼ tsp. salt

In another bowl emulsify the following:
  • 6 T. Tahini
  • ½ cup honey 
  • 1 tsp. vanilla

Let it sit for 10 minutes. 

Scoop and form cookies with an ice cream scooper or tablespoon. Place in a parchment 
lined casserole dish or cookie sheet.

Preheat oven to 350° and bake for 18 minutes.

(Taken from the cookbook Of These You May Freely Eat)
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