Tahini & Cranberry Cookies

Tahini & Cranberry Cookies

We love having a nutritious treat like this to look forward to when the afternoon slump hits!  These crumbly oat cookies with chewy cranberries can be made in minutes and all you need is a few simple ingredients! To change things up we used tahini but if you don't have any just use any type of pure nut butter.

Oats, as well as tahini, are packed full of fibre meaning you digest them slower and you get a steady release of glucose into your bloodstream. This means you stay fuller for longer and don't get any nasty spikes in your blood sugar. We also love oats because they're super cheap and grinding them into a flour makes some seriously good cookies and pancakes! Tahini is a great alternative when you need to make a recipe nut-free. It's full of unsaturated fats which reduces inflammation and is great for your heart health. The iron in tahini is also a big bonus for veggies and vegans. But make sure to use unhulled tahini, or sesame butter, as it's much more nutritious!


  • 200g oats plus a little extra to mix in at the end (use certified gluten free oats if required)
  • 1/8 tsp. baking soda
  • Pinch of salt
  • 5 TBSP coconut oil
  • 4 TBSP tahini
  • 1/2 tsp vanilla extract
  • 4 TBSP maple syrup
  • 30g cranberries
  • 30g pumpkin seeds


  • Preheat the oven to 180°C and line a baking tray with greaseproof paper
  • Grind down the oats using a food processor (or a nutribullet) until it forms a powdery consistency.
  • Mix in the baking soda and salt.
  • In a saucepan, gently melt the coconut oil before adding it to the oat mixture along with tahini, vanilla and maple syrup.
  • Use a wooden spoon to mix the ingredients until it forms sticky texture.
  • Stir through the cranberries, pumpkin seeds and whole oats.
  • Roll the mixture into small balls flatten onto the baking tray.
  • Bake for ~12 minutes until golden brown.