These cookies are chewy, nutty, and sweetened entirely by medjool dates. Tahini gives them a rich, toasty flavor, and they happen to be gluten-free and vegan without trying to be. They are a perfect example of how good simple ingredients can taste.
Ingredients
- 1 cup tahini (stirred well)
- 8 unpitted Medjool dates, pitted and chopped
- ¼ cup TN maple syrup
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp Redmond Real Salt
- ½ tsp Ceylon cinnamon
- ¼ cup dark chocolate chips (Enjoy Life)
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a bowl, mix the tahini, maple syrup, and vanilla until smooth.
- Add the baking soda, salt, and cinnamon. Stir to combine.
- Gently stir in the chopped dates and chocolate chips.
- Scoop rounded tablespoons of dough onto the prepared sheet. Flatten slightly with the back of a spoon.
- Bake for 10 to 12 minutes until the edges are golden.
- Cool on the pan for 10 minutes. They will be very soft when hot but firm up as they cool.
Notes
- Make sure your tahini is well-stirred before measuring. Separated tahini will give a dry result.
- These are soft and chewy, not crunchy. That is how they are supposed to be.
- Sprinkle with flaky sea salt and white hulled sesame seeds before baking for a beautiful finish.
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