Grainless Tahini & Date Cookies {Vegan}
Oh man, where have I been! Well, I started a new job last week, which I’m really excited about. My day job now also involves talking and thinking about food all day, so assuming at least one of my dreams is about food, that puts me at 20 hours of food thoughts per day… totally normal! I’ve also been finishing up some contract work, keeping up with my coursework, writing for my CSA newsletter, trying awesome restaurants and being fairly social… so sadly this space has fallen to the wayside. My apologies generally involves cookies to make up for my wrong doing, and this is no exception.
These. cookies. were. awesome. This is proof right here that baked goods can rock without butter or added sugar (and in this case without chocolate, with isn’t my usual MO). When it comes to cookies, I’m in the chewy camp (actually I’m in the “eat the dough raw” camp, but when it comes to cooked cookies). These most are most definitely chewy and will both satisfy your sweet tooth or go with your morning coffee. They’re also both vegan and gluten-free, so you can satisfy all your *picky friends* at once!
Happy Friday, y’all!
*Said with love 😉
Grainless Tahini & Date Cookies
From Worth Cooking
- ½ cup tahini
- ½ cup very packed dates, pits removed
- 3 Tablespoons water
- 1 Tablespoon ground flax (see notes for an egg version)
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
- 2 Tablespoons coconut flour
- ⅛ teaspoon salt
- 1 teaspoon baking powder
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Put the tahini, dates, and water in a small sauce pan over low heat. Cover, until the dates begin to soften, 3-4 minutes. They do not need to be really soft, just warmed through.
- Transfer to a food processor and process until smooth. Add the rest of the ingredients and process until well combined. The dough will be thick and sticky.
- Get a little plate of water, a spoons and a fork. Spoon a heaping tablespoon of dough, and using wet fingers roll into a ball, just smaller than a golf ball. Place evenly on the baking sheet. Dip the tines of the fork into the water, then press the criss cross design into the cookies. I find you need to dip after every cookie to keep from sticking
- Bake for 8-10 minutes, until the edges are set and the tops begin to lighten and the cookies look puffy. Let cool before serving.
Makes 1 dozen cookies
One Comment Hide Comments
Add Your Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
[…] (oh, and in the messy kitchen: exhibit 1, carrot cake with tahini cream cheese frosting; exhibit 2, tahini date cookies; exhibit 3, tahini date milkshake; exhibit 4, tahini thumbprint cookies with fig jam; exhibit 5, […]