Cashew and Tahini Cookies

These cookies have the perfect chewy middle, they're one of my favourite recipes!


    • 1 egg white
    • 2 tbsp coconut oil
    • 1/4 cup coconut sugar
    • 2 tbsp honey (or to taste)
    • 1 tbsp date syrup
    • 1/4 cup arrowroot
    • 1/2 cup tahini
    • 2 tsp vanilla
    • 1/4 tsp bicarbonate of soda
    • pinch of salt
    • 1/4 cup cashews
    • /4 cup cranberries


  1. Preheat the oven to 350°C
  2. Beat the egg white with the coconut sugar, coconut oil, honey and date syrup until smooth.
  3. Add the arrowroot, tahini, vanilla, bicarbonate of soda and salt and whizz until smooth.
  4. Stir in the cranberries and cashews.
  5. Drop the mixture  into cookies onto a lined baking tray. (The mixture is less viscous than regular cookies batter). Note: The cookies will spread.
  6. Bake for 15 minutes.
  7. Remove from the oven and leave to cool on a cooling rack.
  8. Serve or place in a cookie tin and store for 2-3 days.