Think of these tahini date cookies as a more sophisticated peanut butter cookie. Chewy, sweet, and a tad salty, the star here is tahini, or sesame seed paste, which lends a nutty flavor that’s positively addicting.
Yield: 30 cookies
Active Time: 10 minutes
Total Time: 25 minutes
1 cup tahini
1 cup raw honey
2 teaspoons vanilla extract
1 cup Medjool dates, pitted and chopped
3 cups gluten-free rolled oats, coarsely processed
2 teaspoons cinnamon
1/2 teaspoon sea salt
1 teaspoon baking soda
1 cup walnuts, chopped
Preheat oven to 350 degrees and line baking sheets with parchment paper.
In a large bowl, mix together tahini, honey, vanilla, and dates until smooth.
In a separate bowl, combine processed oats, cinnamon, salt, baking soda, and walnuts. Fold dry ingredients into wet ingredients and mix well until thoroughly combined.
Drop tablespoon-sized spoonfuls of cookie batter 1 inch apart onto lined baking sheets. Bake in oven for 10 minutes. Let cookies cool slightly on sheets to firm up before removing.
Photo credit: Paul Delmont
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