1/4 c peanut butter
1/2 c tahini
1/2 c packed brown sugar
1/4 tsp sea salt
1 tbsp ground chia seeds
2 1/2 tbsp water
1 tsp vanilla
1/2 tsp baking soda
1/2 c chopped pecans
I/3 c apricot preserves (i used bonne maman brand)
1/4 tsp cardamom
1/4 tsp cinnamon
Method
1.Preheat oven to 350 F
2.Mix the chia seeds and water in a small bowl or cup and let sit at least five minutes.
3.Combine all ingredients, except preserves, in a medium bowl and pour into a 6.5 inch cast iron skillet. ( you can use something else, but cook time will vary)
4.Bake at least 22minutes. You can take it out when the edges are set and middle is still jiggling for a fudgy consistency or go longer for a more set cookie.
5.Let cool and I highly recommend enjoying with a dairy free (or regular) ice cream/whipped cream! :)
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