Wet ingredients:
• 40 g coconut oil
• 60 g fresh orange juice
• Orange zest, to taste
• 1/3 tsp turmeric
• 80 g allulose (or coconut sugar)
• 1 g monk fruit sweetener (optional)
• Vanilla, to taste
• 4 g psyllium husk
Dry ingredients:
• 120 g almond flour
• 30–40 g oat flour
• 35 g chickpea flour
• 4 g baking powder
• 2 g baking soda
• Salt, to taste
Additional:
• 20 g tahini (black or regular)
Let’s cook:
1. Mix all the wet ingredients until smooth.
2. Add the dry ingredients and mix until a dough forms.
3. Separate one-third of the dough and mix in the tahini, or swirl the tahini through the entire dough without fully mixing to create a marbled effect.
4. Scoop the cookies onto a lined baking tray.
5. Bake at 170°C (340°F) for 14–15 minutes. The cookies should still feel soft when you take them out, they’ll continue to set as they cool.
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