Whole grain tahini cookies are baked with juicy dates and a bite of fresh citrus for a refreshing (and naturally vegan) treat.
Course Dessert, Snack
Cuisine dairy-free, Holiday, vegan
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 12cookies
Author Stephanie McKercher, RDN
Ingredients
⅓cuptahinistirred (see note)
⅓cupmaple syrup
2tablespoonsorange juice,fresh
1tablespoonvanilla
1cupwhole wheat flour
2teaspoonsground cinnamon
1teaspoonbaking soda
½teaspoonkosher salt
⅔cupspitted, chopped dates
Optional toppings:
1tablespooncoconut oil
½cupchocolate chips(vegan if desired)
Chopped pistachios
Grated orange peel
Instructions
Preheat oven to 350 degrees Fahrenheit and lightly grease a cookie sheet.
Whisk tahini, maple syrup, orange juice, and vanilla in a large bowl.
Stir in flour, cinnamon, baking soda, and salt. Continue stirring until the mixture turns into a uniform ball of dough. Fold in chopped dates.
Spoon out about 1 ½ tablespoons of dough and use your hands to shape into a round ball. Place on cookie sheet and press lightly with fingers or a fork to form a disc shape with the dough. Repeat with remaining dough, spreading at least two inches away from each other on cookie sheet. Place on center rack of oven and bake 13-15 minutes, or until bottoms are golden-brown.
Remove from oven and cool on cookie sheet 5 minutes. Transfer to wire rack to cool completely.
For chocolate topping (optional):
Melt coconut oil and chocolate chips in small saucepan over low-medium heat. Whisk until blended and remove from heat. Transfer to a small bowl (one with a narrow, deep bottom is easiest for dipping).
For chocolate-dipped: Once cooled, hold the upper half of a cookie in your hand and dip the bottom half into the bowl of chocolate sauce until fully coated. Place the dipped cookie on parchment paper and sprinkle with chopped pistachios and/or grated orange peel if desired. Refrigerate cookies to harden chocolate sauce if needed.
For chocolate drizzle: Spread cooled cookies on parchment paper. Dip a small spatula into bowl of chocolate sauce and wave it back and forth over the cookies. Sprinkle chopped pistachios and/or grated orange peel on top if desired. Refrigerate cookies to harden chocolate sauce if needed.
Notes
Recipe tested with Ziyad brand tahini. If tahini is to thick to whisk, microwave 30 seconds to melt first.This recipe was developed in a high-altitude environment. Cookies are less susceptible to altitude-related differences than other baked goods, but please feel free to send feedback if you try these out and happen to live closer to sea level.