There’s something about my baking recipes you might notice… they’re typically not super sweet. I’m not much of a sweet gal! That’s why I love tahini. It gives my baked goods a creamy, nutty taste without too much sweetness. This recipe was inspired by my friend KaleJunkie and her LIFE CHANGING CHOCOLATE CHIP TAHINI COOKIES.
I took those beauties and added some of my favorite spices and fun toppings to put my own spin on ’em. The chopped dates added just the right bite of sweetness, but if you’d like some more, go ahead and add those chocolate chips from her original recipe back in. You won’t be disappointed!
The key to the perfect chewy cookies, as Nicole mentions and I can attest to, is thick batter. The best way to thicken your batter is to let your batter sit in the fridge for a bit. If you remove it from the refrigerator and it’s stil not super thick, you may need to add a bit more flour.
I baked this batter into huge, quite possibly the size of your entire hand, cookies. The batter made ten of them. If you like normal sized cookies, you could get about fifteen cookies out of the batter. I also probably ate one cookie worth of dough. It was delicious.
I’m super excited to share this recipe as a part of my friend TheSpeckledPalate‘s Sweetest Season Cookie Exchange. I participated last year with these PALEO COCONUT THUMBPRINT COOKIES. It’s so fun to gather a bunch of ridiculously talented food bloggers together to share their favorite holiday cookie recipes.
STRAWBERRY DATE TAHINI COOKIES
Serves: 10 cookies
Prep time: 45 minutes
1 c almond flour
1 c tahini
1/2 c maple syrup
1 large egg
1 tspn vanilla extract
1 tsp baking soda
5 strawberries, chopped
4 dates, chopped
1/2 tsp ginger
1/2 tsp cinnamon
1. Grease your baking sheet and set aside. In a large mixing bowl, stir to combine almond flour, tahini and maple syrup. The dough should be a little thick, if not, add a bit more almod flour. Transfer mixture into the refrigerator for 30 minutes.
2. Meanwhile, preheat oven to 350°F and chop your dates and strawberries.
3. Remove mixture from the refrigerator and fold in egg, baking soda, vanilla extract, spices, strawberries and dates. Mix to combine. You may want to leave some strawberries and dates aside for topping.
4. Dollop cookie dough onto greased baking sheet with an ice cream scooper for large cookies. Use your extra strawberries and dates for topping if you’d like! Bake for 12 minutes. Let cool and devour.