Tahini Medjool Date Cookies. Vegan. Gluten free.

I was seeking & searching for a unique cookie. Bill was sick last weekend with bronchitis. We had a winter storm. I was tired of being stuck in the house so my go-to was reading alternating with baking. I found this recipe on Feasting with Fruit. I tweaked a bit and they were truly heavenly. Everyone loved them. A little bit savory with a hint of sweetness from the Medjool dates. The perfect combination.

This recipe made a lot of cookies, which was great for the week! I used a tiny scoop so it made about 36 cookies or so.

2 cups of rolled oats
1/2 cup of oat flour
1/2 cup of almond meal
1 tsp baking soda
1 tsp of salt
1 cup of tahini
1/2 cup of maple syrup
2 tsp vanilla extract or 1 tsp of almond extract
12 Medjool dates, pitted and roughly chopped
Sesame seeds for rolling, optional


Preheat your oven to 350 degrees and line your baking sheet with a silpat or parchment paper.
Mix all of the dry ingredients together in a bowl.
Then in a separate bowl, mix your tahini through extract of choice.
Add the wet ingredients to dry and blend. Then proceed to add the dates.
Scoop out the cookie dough and roll into your sesame seeds and then place on to your baking sheet.
Bake for 11-12 minutes or until golden around the edges. Remove and allow to cool for 10 minutes.
I put under my cloche for one week or until devoured.

Hope you enjoy this recipe!

— Knead to Cook

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