These cookies are like the Middle – Eastern version of peanut butter cookies. They are soft yet chewy, crispy yet light.. you get the idea! They’re also vegan, gluten-free and refined sugar-free. Oh yes! In other words, they are a dream.
Ingredients
1/4 cup of rolled oats
1/4 cup of blanched almonds
2 tablespoons ground flaxseed
1/2 cup packed soft pitted dates
2 tablespoons of warm water
1/2 cup of tahini
1 teaspoon of cinnamon
1 teaspoon baking soda
1/2 teaspoon apple cider vinegar
Sea salt
Pre-heat oven to 350 degrees. Process the oats and almonds until finely ground in a food processor, when ready transfer to bowl. Add dates and warm water and process until it becomes a date paste. Add the rest of the ingredients, process and combine. Add to bowl and stir everything together until it resembles cookie dough. With wet hands, shape in to cookie and place on a parchment paper lined tray. Dip a fork in water and press on to cookie to create a cute pattern! Sprinkle a little sea salt over each cookie and baked for about 10 minutes – for a softer cookie, bake for 7 minutes and enjoy.
