Tahini & almond butter cookies | The Red Fairy Project

Ingredients

• 240 ml / 125 g gluten free oat flour (grind rolled oats in a food processor)
• 180 ml / 115 g buckwheat flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1 tsp sea salt
• 240 ml organic peanut butter or almond butter
• 60 ml organic tahini (I just used regular tahini)
• 125 ml maple syrup or date syrup
• 80 ml olive oil