Vegan Tahini Date Cookies

• doses: Servings: 12
• tempo ativo: 10 mins
• tempo total: 20 minutes

Ingredientes

1 1/2 cup rolled oats, 150 g

170 g cup tahini

260 g soft pitted dates, 260 g (OR sub in up to 60 g dried apricots IF no coconut)

+60 g pumpkin seeds

+ 100 g Lilly's 55% chocolate chips

40g shredded coconut

1/2 tsp sea salt

made with Beth in SB Jan 2024

makes 2 dozen

Instruções

Before You Start: Preheat the oven to 350 F.

Add all the ingredients to a large food processor and mix into a thick, crumbly dough. You should easily be able to press the dough together between your fingers.

If the dough is too crumbly to press together, which can happen if your dates and/or tahini is too dry, add 1-2 tbsp warm water and process again.

Shape the dough into 12 cookies and place on a parchment or silicon mat-lined baking tray.

Quick Note: The cookies will not change shape at all during baking so be sure to shape them into the cookie shape you want before hand. You can make them thin or leave them on the thicker side, up to you!

The 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.

Bake for 10 minutes then let cool on the pan for 15 minutes and enjoy!

Pre-heat oven to 350 degrees F

Notas

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.

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.

Dates: It’s important to use soft, moist 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.