I love cookies — a lot — but, I also love my health! It’s tricky. Don’t get me wrong. I do indulge in treats for special occasions, but when it’s a regular weekend, I hit the kitchen to try and invent something dessert-like, tasty, and healthy. This weekend, I discovered these super soft, tahini date cookies!
These are not your typical cookies, but I think they really hit the spot!
1 c + 2 T almond flour (TJs has a great one that is relatively inexpensive!)
2 T ground flax
2 T tapioca flour
1/4 t baking soda
1 1/4 t baking powder
1/4 t salt
8 dates, chopped small
1 c cashew/almond milk (less 1 t) + 1 t lemon juice
3 T tahini
1 T cashew butter
1/2 c applesauce (scant 1/2 cup because I use the preportioned ones and they’re just under 1/2 c)
1. Preheat the oven to 350 degrees (F).
2. Chop the dates and set aside.
3. Add the lemon juice to the milk and set aside.
4. Mix all the dry ingredients except the dates.
5. Mix all the wet ingredients with an immersion blender. [This helps emulsify the tahini and cashew butter. You could use a regular blender, too.]
6. Pour the wet ingredients into the dry ingredients, mix well, and then add the dates. Mix well.
7. Use a small ice cream scoop* to scoop the batter (it’s more batter-y than dough-y) onto a cookie sheet + parchment paper. Keep at least 1 inch between cookies.
8. Bake at 350 degrees (F) for 20-24 minutes.
9. Let the cookies cool on the pan for a few minutes, then place them (still on the parchment paper) on a cooling rack and allow to cool for at least 15 minutes. They’ll be soft, so lift gently when you’re ready to eat! I love to enjoy these with a hot cup of Persian black tea.
* My ice-cream scoop is tiny. It only holds about 2 T worth of batter!
Be well and do good,