Vegan Tahini Date Cookies
These vegan tahini date cookies are perfectly sweet with hints of caramel thanks to naturally sweet dates. If you love tahini or even if you've never tried it, you'll love these simple, healthy cookies!
Servings: 12 cookies
Ingredients
- 1 1/2 cup oats 150 g
- 1/2 cup drippy tahini 140 g
- 1 1/2 cup lightly packed, soft and moist pitted dates 260 g
- optional: 1/4 tsp sea salt
Instructions
- If your dates are dry, soak them in boiled water for 10-15 minutes then drain well before using in the recipe.
- Pre-heat oven to 350 degrees F.
- Add all ingredients to a food processor and process until it forms a thick dough you can easily press together between your fingers. If you want to add any extras like chocolate chips, pecans or walnuts, add up to 1/2 cup and pulse a few times to mix them in.1 1/2 cup oats, 1/2 cup drippy tahini, 1 1/2 cup lightly packed, soft and moist pitted dates, optional: 1/4 tsp sea salt
- Shape the cookie dough into 12 cookies and place on a parchment paper or silicone mat-lined baking sheet. The cookies will not change shape during baking so be sure to shape them into cookies beforehand.
- Bake for 10 minutes and let cool on the pan for 15 minutes before handling.
Video
Notes
These cookies have a soft, dense texture kind of like baked oatmeal. They get a bit brown and crisped on the outside but the inside will stay dense and soft. For a somewhat crisper outside, shape them on the thinner side.
For best results, use a kitchen scale to weigh ingredients.
Tahini can be substituted with any other nut or seed butter as long as it's not too dry. Tahini should be creamy and drippy. Good tahini is also slightly sweet and not overly bitter so the quality of tahini used will change recipe result.
Additions: Try up to 1/2 cup of chopped walnuts or pecans, chocolate chips or cacao nibs and/or up to 1 tsp of cinnamon and 1 tsp vanilla extract.
Dates: It's important to use soft, moist, sweet dates in this recipe. If your dates are overly dry, soak in hot water for 15 minutes then drain well before using in the recipe.
Storing: Let cool completely then store in an airtight container at room temperature for up to 4 days, fridge for up to 1 week or freezer for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 224kcal | Carbohydrates: 36g | Protein: 6g | Fat: 6g | Sodium: 5mg | Fiber: 5g | Sugar: 13g