The inspiration for this recipe is a simple dish that I learned from my friend Ronit: halves of dates topped with walnuts and a drizzle of tahini. It is a very simple raw vegan dessert that is very delicious and has interesting layers of flavor and texture. Taking this dish-inspiration and trying to create a new cookie recipe wasn’t an easy journey. I had to go through several experiments in the kitchen to find out the best ingredients and quantities to achieve cookies that are both satisfying and nourishing. Now, it’s your turn to try it and let me know what you think of it.
Preparation time: 30 minutes
Baking time: 12-15 minutes
Yields: 25 cookies
11oz/300gr pitted medjool dates
1½ cup tahini
1 cup almond flour
½ cup tapioca flour
1 cup chopped walnuts/pecans (optional)
1 tbsp vanilla extract
Preheat oven to 350F/180C
In a food processor process dates, tahini, and vanilla extract until you receive a smooth paste.
Add almond flour and tapioca flour to the mixture. Process until all ingredients are well mixed. You will receive a crumbly texture.
Add nuts, if you wish, and mix manually.
Scoop ¼ cup of the mixture and press it in your hand to create solid cookie dough. Create a ball and press it to a disc before placing it on a cookie sheet.
Bake for 12-15 minutes.
Store in an airtight container in room temperature.