LORI NEdescu,




Board certified sports dietitian, pro athlete, freelance nutrition writer, published author, social content developer & personal chef.

Tahini Cookies

Tahini Cookies

I have an addiction with tahini. I just want to add it to my smoothies, dressings and yes… even baked goods!! These cookies are loaded with healthy ingredients and are perfect for breakfast on the go or a filling snack.



  • 2 Eggs

  • 2 cups Oats (I used sprouted quick oats)

  • 3/4 cup Brown Sugar

  • 1/4 cup Coconut Sugar

  • 1/4 cup Almond Milk

  • 1/4 cup Tahini

  • 1/2 cup Butter, softened

  • 2 cups Gluten Free Flour ( I used Cup4Cup)

  • 1 tsp Vanilla Extract

  • 1 tsp Turmeric

  • 1 tsp Ginger

  • 1 tsp Baking Powder

  • 1 tsp Baking Soda

  • 1/2 tsp Salt

  • 1 1/2 cups Semi Sweet Chocolate Chips

  • 1/2 cup Coconut, shredded

  • 1/4 cup Pumpkin Seeds (I used GoRaw)

Mix the tahini, butter and sugars together until creamy. Add each egg, mixing well before adding the next. Mix in all remaining ingredients except the chips/seeds/coconut. Scrape down the mixing bowl to make sure the ingredients are well combined. Add in all or your choice of the coconut, chocolate and seeds. Using a large batter scoop, fill a cookie baking sheet with the mixture. Press each scoop down to slightly flatten it. They will not spread. Bake at 350 for 10 minutes.

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Sheet Pan Gnocchi

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