These cookies were a total experiment with some of my favorite ingredients. Rich tahini and dates, chewy dried mango, and decadent dark chocolate chips all join forces to create the glorious flavors and textures that make up these cookies.

They somewhat remind of a classic oatmeal raisin cookie because of the chewy texture and similar flavors of the dried fruit, thick oats, and warming spices. However these cookies are a little more fun and spiced up than your classic oatmeal raisin combo. They also happen to be packed with protein and fiber, making them a perfectly healthy summertime snack or treat!

Mango Tahini Chocolate Chip Cookies

(makes 12-15 cookies)

Ingredients:

2 tsbp flaxmeal

6 tsbp water

1/2 cup dates (about 5 medjool dates)

1/4 cup tahini

1/4 cup agave

1 cup oats

3/4 cup cashew flour (or any other nut flour)

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp turmeric

1/2 tsp nutmeg

1/4 tsp cardamom

2 tbsp chia seeds

dash of salt

2 tbsp hemp seeds

1/2 cup pepitas (or other seed or nut of choice)

1/3 cup dried mango, chopped into small pieces

1/4 cup non-dairy dark chocolate chips

Instructions:

Preheat your oven to 325 F and line a baking sheet with parchment paper.

To prepare your flax egg, stir together your flax meal and water in a medium bowl and set aside for at least 5-10min to thicken.

To a blender or food processor add your dates, tahini, and agave. Blend until the dates are completely broken down and a super thick paste remains. Add your paste to the flax egg mixture and and fold in to combine.

In a separate large mixing bowl, combine your oats, cashew flour, seeds, spices, and baking soda. Add in your flax egg/tahini date paste and stir. Finally, fold in your dried mango and chocolate chips and stir until a thick uniform batter forms.

Roll your batter into tablespoon size balls and evenly align them on your baking sheet. Press each one down slightly with the back of a fork, creating disk-like shapes. Bake for 20-28min or until golden brown (I took mine out right at 22 minutes). Allow your cookies to cool for at least 20-30 minutes until storing them in an airtight container.