Four-ingredient chocolate chip cookies
Prep time: 15 minutes
270 g (1 cup) tahini
80 ml (1/3 cup) maple syrup
200 g (2 cups) almond meal
3 tablespoons cacao nibs or dark chocolate chips
½ teaspoon sea salt (optional)
1 Preheat the oven to 180°C. Line a baking tray with baking paper.
2 Put the tahini and maple syrup into a saucepan over low heat.
3 Mix until well-combined, remove from the heat, and stir in the almond meal and cacao nibs or chocolate chips.
4 Scoop out a heaped tablespoon of dough and roll it into a ball between your hands, then place on the prepared baking tray and press down with your hands to flatten. Sprinkle with salt, if using.
5 Bake for 10–12 minutes and cool before transferring to an airtight container.
The Fit Foodie Meal Prep Plan by Sally O’Neil is published by Murdoch Books. RRP $35. Visit murdochbooks.com.au