These delicious treats, which are inspired by my Middle Eastern heritage, are packed full of goodness and, with less than 10 ingredient and just 10 minutes of prep time required, they are my go-to cookie recipe for weekend baking sessions! The texture is a perfect combination of crunchy on the outside and soft and chewy in the centre.
Tahini is a fantastic source of calcium, perfect for those on a plant-based or dairy-free diet (like myself), with just two tablespoons of tahini providing nearly 15 percent of the recommended daily intake of calcium. Both cinnamon and dates are fantastic blood-sugar stabilisers, providing a healthy alternative to the white stuff.
You won't believe that these beauties are vegan, gluten-free, grain-free, dairy-free, egg-free, soy-free, cholesterol-free, and refined-sugar free!
Why they're good for you?
These delightful cookies are packed full of goodness! Here are a few reasons to have your cookie (and eat it too!):
Vegan, gluten-free, dairy-free, wholefood treats made with natural plant-based ingredients containing healthy monounsaturated and polyunsaturated fats thanks to the almonds, tahini and clean plant oils.
Tahini, as mentioned above, packs a nutritional powerhouse punch! It is high in calcium, which is particularly important on a plant-based or dairy-free diet, and contains zinc which helps stimulate collagen production - so you'll be doing your skin a big favour with every bite.
Medjool dates are a natural, wholefood, unrefined sugar-alternative and a fantastic source of fiber, meaning they'll help to keep you both full and regular. Dates are an excellent blood-sugar-stabiliser which means they provide a natural and steady fuel source that won't have our blood glucose levels spiking all over the place as is the case with refined sugars.
Makes 12 cookies
Ingredients
1/2 cup tahini (the hulled, drippy type works best)
1 cup almond meal
4 tbsp maple syrup or rice malt syrup
1 tbsp sesame oil or macadamia oil
1 tsp vanilla extract
1-2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
Four large medjool dates, pitted and diced
Method
Preheat oven to 160C fan forced and line baking tray with greaseproof paper.
Mix all ingredients, except dates, together in a bowl. Once well combined, mix the dates through.
Roll into 12 flat balls (squash down between palms), place on lined baking tray and press down lightly with back of fork.
Cook in middle of oven for 8-12 minutes or until lightly golden.
Remove from oven and cool on baking tray. Store in airtight tin or jar for up to five days (not that they last that long in my place!).
Enjoy!
TIPS: I use the Mayver’s organic hulled tahini available from most major supermarkets. Check cookies frequently as they cook fast! Dates can be replaced with 1/4 cup chopped walnuts, gluten-free oats or dark choc chips.
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