TAHINI DATE COOKIES
Never would I have imagined that ground sesame seeds could make a cookie taste this good. The crispiness of the outside and chewiness of the inside was perfect. I admit, the deliciousness caused me to overindulge so be careful with these!
The recipe is by Natalie Jo at her blog: Tahini Medjool Date Chunk Cookies. I only modified her recipe slightly.
If you are not familiar with Medjool dates, watch this short video by “Behind The Greens.”
Watch Dr. Greger’s 2019 video about the Benefit of Dates for Colon Health.
TAHINI DATE COOKIES
Ingredients
1 cup rolled oats
1/2 cup almond flour
1/2 teaspoon baking soda
1/2 teaspoon salt (reduced to 1/4 teaspoon and it was still plenty)
1/2 cup tahini (can sub with a different nut/seed butter)
1/4 cup maple syrup
1 teaspoon vanilla extract
1/2 cup chopped, pitted Medjool dates (my 1/2 cup was heaping)
Instructions
Preheat the oven to 350ºF.
In a mixing bowl, stir together the oats, almond flour, baking soda, and salt.
Add the tahini, maple syrup, and vanilla. Mix to form a thick dough.
Fold in the chopped Medjool dates.
Scoop/roll into balls and arrange on a cookie sheet lined with parchment paper. Flatten the balls with your hands. They will spread when baking so don’t overcrowd. (I made 20 cookies instead of the suggested 12)
Bake for 10-12 minutes or until golden around the edges. Remove from the oven and cool for at least 10 minutes on a cooling rack.
