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Ingredients25 m servings 252 cals
Original recipe yields 24 servings (24 cookies )
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour, baking soda, and salt together in a bowl. Beat butter, brown sugar, white sugar, tahini, honey, and ground cinnamon together in a separate large bowl with an electric mixer until smooth and creamy. Add eggs; mix well. Beat flour mixture in gradually until dough is just combined. Stir in coconut, oats, and almonds. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
- Bake in preheated oven until edges are golden, 9 to 11minutes. Cool on baking sheet for 1 minute before removing to a wire rack to cool completely.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 252 calories; 13.5 g fat; 30.6 g carbohydrates; 3.8 g protein; 36 mg cholesterol; 227 mg sodium. Full nutrition
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