There is not much I can say about these cookies. I’ll let the taste talk for itself. Only that they are grain/ gluten/ dairy/ eggs/ refined sugars free and they literally take 10 minutes (or less) to make plus 10 minutes baking. They are moist and soft inside and crispy on the outside. These are super delicious and versatile cookies as you can, and should, use the recipe as a base and change some ingredient to create different flavours.
Is there anything else you could possibly want from cookies? I don’t think so…
- 1 cup soft dates, pitted
- 1 cup ground almonds (almond meal)
- 1/2 cup raw tahini (sesame paste)
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp vanilla extract
- a pinch of salt
- 2 tbsp hemp seeds (optional)
- 1-3 tbsp plant milk (almond, rice, soy etc.)
- 1/2 cup dried cranberries
- place all ingredients apart from the plant milk and cranberries, in the container of a food processor. Use the metal blade to process everything to a smooth, sticky dough. If it’s still crumbly and not sticking together add the plant milk, one spoon at a time, till you get the right consistency (a ball of dough should be forming).
- line a baking trey with baking parchment and preheat the oven too a 180 Celsius degrees.
- pinch a little bit of dough and roll to a walnut size ball, flatten and lay on the baking tray. this quantity will yield 20 cookies.
- bake in the preheated oven for 10 minutes.
- remove from the oven and allow to cool down on a cooling rack.
- when totally cooled down, transfer to an airtight container to be stored
- Replace tahini with any of your favourite nut butter: peanut, almond, hazelnut, cashew or a mix.
- Replace dried cranberries with raisins or chopped dries apricots.
- Replace (or add on) the cranberries with chopped dark chocolate.
- Add chopped nuts; hazelnuts, pecans, almonds or walnuts.
- Add seeds; pumpkin, sunflower or poppy seeds.