These cookie ingredients provide wonderful flavors for a special occasion, such as a holiday or a birthday event. The combo of almonds, tahini, and dates are also rich in fiber, magnesium, B vitamins, vitamin E, and calcium. At home, I use tahini often as it is loaded with nutrients and it has a nutty, rich flavor and a luscious texture, and it is fantastic with falafel, cauliflower, celery, and eggplant—and here is a great way to enjoy it with dessert. Cinnamon is a wonderful spice for desserts, both for its flavor, and as it helps control blood sugar levels.
Makes about 24 cookies (They store well in the freezer for several weeks)
Prep Time: 10-15 minutes
Baking Time: 8-11 minutes
Ingredients:
1 ½ cups almond meal
½ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon sea salt
1/3 cup almonds, finely chopped (or use slivered almonds)
¾ cup tahini
1/3 cup maple syrup (or honey)
2 large organic, cage-free eggs, whisked
1 teaspoon vanilla extract
½ cup dates, chopped
Directions:
Preheat oven to 375° F and line 2 baking sheets with parchment paper.
In a bowl, mix almond flour with cinnamon, baking soda, salt, and chopped almonds. In a second large bowl, mix tahini with maple syrup, whisked eggs, vanilla, and dates. Add the dry ingredients to the wet ingredients and stir until combined. Roll the dough into 1-inch balls, then flatten and distribute over the baking sheets. (If the dough feels dry, dampen your hands with water and knead the dough again.)
Bake cookies with a convection oven for about 8-11 minutes, until the bottoms are golden. If you don’t have a convection oven, bake in a regular oven and simply shift the pans from top to bottom halfway through the baking process.
Transfer the cookies to a rack and let cool before serving.
Enjoy,
Steven Masley, MD
I have not been too fond of tahini. Could I replace with a nut butter, like Almond or Peanut?
Also, I want you to know I REAllY like your recipes. Thank you for sending them. They are always something I know I would enjoy.
Carole, Absolutely. I’d suggest almond butter. Steven Masley, MD
I love your recipes! My favorite dessert so far is the chocolate mousse. Thank you for posting them along with your other wealth of information! My question today is- what kind of cookware do you recommend that is “green” and also hopefully nonstick ?
Valerie–the chocolate mousse is one of my favorite recipes too! For cookware, I prefer cooking with stainless steel pots and pans, or baking and heating with glass. I view nonstick surfaces in pans as toxic, as they are typically loaded with petrochemicals.If you use the right oil at the right heat, you shouldn’t need a nonstick pan. All the best,
Steven Masley, MD
Can these be made with out the eggs . Maybe flax eggs instead.
Yes, some people use ground flax seed in place of eggs in recipes.
Steven Masley, MD