Sometimes, simple is best. Like these cookies. Basically just tahini and dates, these are reminiscent of peanut butter cookies and halva. The kids like them for breakfast, and I like to give them since they are pretty healthy. In fact as I am writing this I have two blurry eyed and already silly, kids on my laps/head/back/lap again waiting for me to make these.
First these cookies. Then the farmer’s market, going through summer clothes, a bit of pottery painting with boy, and decluttering. There might even be a nap and another batch of these. I love Saturdays…
… and tahini date cookies.
Yeah, that it’s for today as far as an “intro.” Now my mind is on these and and the goofy kids who just woke up.
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- ½ cup tahini (this kind is made in a facility that only processes sesame seeds )
- ½ cup very packed dates (I do as many as I can possibly fit into a half cup measuring cup)
- 3 Tablespoons water
- 1 Tablespoon golden flax, ground (see notes for an egg version)
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
- 2 Tablespoons coconut flour
- ⅛ teaspoon salt
- 1 teaspoon baking powder (see notes for GAPS option)
- Preheat the oven to 350 degrees. If using a metal cookie sheet lightly oil or line 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.
- Pour date mixture from saucepan into 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 Tablespoon, and a fork. Use the Tablespoon to get approximately a tablespoon of dough. Wet your fingers in the pate of water, and then roll the dough into a ball. Place evenly on a cookie sheet. It should make about 1 dozen cookies. 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.
1. Replace both the water and the flax or chia with 1 egg.
2. Heat the dates and tahini by themselves until warm. The dates do not get as soft, but it still works.
3. Blend thoroughly to cool. Add the egg once it is not too warm and blend.
4. Use ¾ teaspoon baking powder instead of 1 teaspoon.
To make GAPS legal use ¼ teaspoon baking soda instead of powder, and replace 1 tablespoon of water with apple cider vinegar (so use 2 tablespoons water and 1 tablespoon vinegar).
Gluten Free Wednesdays@ The Gluten Free Homemaker