This weekend I wanted to make a dairy free and nut free cookie that we could all enjoy and keep in the refrigerator for dessert and after school snacks. I chose to use tahini as the base so they would be completely nut free. However, I am sure that hazelnut butter, cashew butter and almond butter would be fabulous. The quick and easy raspberry chia jam can be made ahead of time as well. We love eating the jam on just about everything. The hint of orange really makes these cookies. So, please do yourself a favor and don’t leave that out. It is now Monday and we have only 5 cookies left out of a dozen. Not to bad.
Vegan, gluten-free, peanut free, soy-free
Servings: 12 cookies