Tahini Date Cookies (Paleo/GF)
It is no secret that a lot of my recipes are not nut-free. Furthermore, it is no secret that many people struggle with nut allergies. With paleo and gluten-free baking, this becomes increasingly difficult for those people because many of the conventional ingredients are substituted with a nut-based ones.
Tahini, a paste made from sesame seeds, is a critical ingredient in making a creamy hummus. In this recipe, it gives the cookies the fat content and moisture necessary for a good cookie. Dates similarly, when pureed are a great substitute for refined sugar!
Ingredients
1/2 c tahini
1/4 c dates
1/4 c dried figs
3 tbsp water
1 tbsp ground golden flaxseed (nuttier flavor)
1 tbsp coconut flour
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla extract
Pinch of salt
Directions
Preheat oven to 350 degrees F. In a small saucepan, combine tahini, vanilla, and dried fruits. Cook on low heat for about 2 minutes to soften the fruits. Carefully pour the contents of the saucepan into a blender. Blend for about 30 seconds or until smooth. Transfer blender contents to large mixing bowl. Add in the rest of the ingredients and mix well. Using a tablespoon, spoon out about 14 cookies, rolling them into small balls, and placing each one onto a greased cookie sheet. Push down on the balls, either using a fork or the palm of your hand, making sure each cookie is pressed down evenly. Bake for about 10 minutes. I added some chopped dark chocolate and ground hempseed to the cookies while they were still hot for a little crunch!
Tahini, a paste made from sesame seeds, is a critical ingredient in making a creamy hummus. In this recipe, it gives the cookies the fat content and moisture necessary for a good cookie. Dates similarly, when pureed are a great substitute for refined sugar!
Ingredients
1/2 c tahini
1/4 c dates
1/4 c dried figs
3 tbsp water
1 tbsp ground golden flaxseed (nuttier flavor)
1 tbsp coconut flour
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla extract
Pinch of salt
Directions
Preheat oven to 350 degrees F. In a small saucepan, combine tahini, vanilla, and dried fruits. Cook on low heat for about 2 minutes to soften the fruits. Carefully pour the contents of the saucepan into a blender. Blend for about 30 seconds or until smooth. Transfer blender contents to large mixing bowl. Add in the rest of the ingredients and mix well. Using a tablespoon, spoon out about 14 cookies, rolling them into small balls, and placing each one onto a greased cookie sheet. Push down on the balls, either using a fork or the palm of your hand, making sure each cookie is pressed down evenly. Bake for about 10 minutes. I added some chopped dark chocolate and ground hempseed to the cookies while they were still hot for a little crunch!