Oat and Date Cookies with Brazil Nuts and Tahini
Chewy oats, sweet dates, buttery Brazil nuts and nutty tahini combine for a flavor and texture-packed nutritious cookie!
Equipment
- Food processor
Ingredients
- 1 ½ cups gluten-free quick oats
- 1 cup pitted Medjool dates
- ½ cup raw Brazil nuts
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup well-stirred tahini
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°.
- In the bowl of a food processor combine the oats, dates, Brazil nuts, baking soda and sea salt. Process until finely chopped.
- Mix in tahini, maple syrup and vanilla until a thick dough forms.
- Use a cookie scoop or spoon to scoop out dough and roll into smooth balls with your hands. Place cookie balls on parchment-lined baking sheets.
- Use the bottom of a glass or jar to flatten the balls slightly.
- Bake for 8-10 minutes, depending on size, until golden brown.
- Cool on baking sheet for 10 minutes, then transfer cookies to cooling rack.Makes about 2 dozen, depending on size.
Servings: 2 dozen