Ingredients
- 1 cup fine-cut rolled oats (certified gluten-free if needed) (100g)
- 1/2 cup blanched ground almonds (55g)
- 1/2 tsp baking soda
- 1/2 tsp coarse sea salt
- 1/2 tablespoon raw cacao powder (fat-reduced)
- 1/8 tsp pure vanilla powder
- 6 fresh Medjool Dates (ca 110 g), pitted and chopped
- 1/2 cup tahini (well-stirred) (125g)
- 4 tablespoons maple syrup (60 ml)
- 1 tablespoon water
- sesame seeds to garnish
Instructions
- Preheat the oven to 350ºF / 175°C and line baking sheet with parchment paper.
- In a mixing bowl, stir together the oats, almond flour, baking soda, salt, cacao and vanilla.
- Transfer to a food processor. Add the tahini and maple syrup, plus one tablespoon cold water. Process to form a thick dough. You'll know dough is right consistency when it is smooth and turns into a ball in the food processor.
- Scoop/roll into balls (about 3cm) and arrange on the prepared cookie sheet (they will spread a little so don’t overcrowd). Press down with your fingers to flatten slightly.
- Transfer to oven. Bake on the middle rack for 10-12 minutes, and the cookies have puffed slightly.
- Remove from the oven and cool for at least 10 minutes, in order to let cookies set/firm up.
- Enjoy at room temperature ( they are also delish warm!).
- Store in an airtight container for 4-5 days, or in the fridge for up to a week. For longer storage, these can be frozen.
Nutrition
Notes
- I prefer blanched ground almonds for the cookie recipe, as they are finer than ground almonds with the shell.
- Fresh Medjool dates can be found at the farmer's market, turkish shops or larger supermarkets. If using firm, dry Medjool dates, soak them in warm water first to soften them.
- I think these date cookies are plenty sweet, if you have quite a sweet tooth, then instead of 1 tablespoon water, use 1 more tablespoon maple syrup.
- Check out my suggestions above for other ideas on how to decorate these date tahini cookies.