Rebecca Sue |

Cranberry Tahini Cookies

Soft chewy cookies with a hint of warming spices and sweetness from dried cranberries and white chocolate! 

Ingredients (makes 16)

  • 2 cups Lo-Fo flour (or oat flour)
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp baking powder
  • Pinch of salt
  • ¾ cup hulled tahini
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • ½ cup dried cranberries
  • 16 white chocolate buttons


  1. Preheat the oven to 180C degrees and line two baking trays with baking paper. 
  2. In a bowl, whisk together the flour, cinnamon, ginger, baking powder and salt.
  3. In another bowl, mix together the tahini, maple syrup and vanilla extract until smooth.
  4. Fold the dry ingredients into the wet ingredients. Then mix in the dried cranberries. 
  5. Roll the dough into 16 small balls and place them slightly apart from each other on a baking tray. Flatten the balls a little with the palm of your hand, then gently press one white chocolate button on top of each cookie. Bake in the oven for ~15 mins.
  6. Enjoy!

**Low FODMAP serve = 3 cookies

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