Banana & Tahini Spelt Chocolate Chip Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 100g | ½ cup tahini
  • 1 small banana
  • 75g | ⅓ cup plus 1 tablespoons raw cane, brown or coconut sugar
  • 2 tablespoons maple syrup
  • 1 egg
  • 110g | 1 cup wholemeal spelt flour
  • 55g | ½ cup oat flour (simply grind oats)
  • 2 tablespoons vanilla protein powder*
  • Pinch of salt
  • 100g | ⅔ cup dark chocolate chips
  1. Preheat the oven to 175ºC/350ºF and line a baking tray with baking paper.
  2. In a food processor, add your tahini, banana, sugar and maple syrup and blend until combined. Add egg and blend again.
  3. Add the remaining ingredients, except chocolate chips, and pulse until combined. Sir through chocolate chips.
  4. Using a spoon or ice cream scoop, scoop the batter and place on the baking tray. Should about 12 cookies.
  5. Bake for 10-12 minutes, until the edges and top are browned but the centre is still soft. They continue to bake out of the oven and you want to keep it soft and chew-y!
  6. Let cool for 10-20 minutes on the sheet then remove to a cooling rack. Enjoy!
*I use a vegan protein powder that is sweetened with stevia. You can sub for extra 2 tablespoons flour plus 1 teaspoon vanilla powder or essence
Recipe by Sprinkle of Green at