Ingredients
- 2 tablespoons tahini (well-stirred)
- 10 Medjool pitted dates, see notes
- 2 tablespoons water
- 120 g ground almonds
- 1 tablespoon arrowroot powder
- 1/8 teaspoon bourbon vanilla powder
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon (Ceylon)
- 1/4 teaspoon ground ginger
- 1/2 teaspoon coarse sea salt
To coat (optional):
- ground almonds
Instructions
- Preheat the oven to 350°F / 165°C and line a baking sheet with parchment paper.
- Place the Medjool dates and tahini in a food processor and process until the dates are minced and mixture is quite smooth.
- Add the rest of the ingredients and process until the mixture forms a ball in the food processor (yes, this actually happens!)
- Use a tablespoon and hand roll into tightly formed balls (about 3 cm in diameter) and place the balls onto the prepared baking sheet. If coating the cookies with almonds, roll the cookie ball lightly in small bowl of ground almonds until completely coated, then place on the baking sheet.
- Using a small flat-bottomed glass, press down on each cookie until it is lightly flattened to a little more than 1 cm thick.
- Bake in the preheated oven for 14-16 minutes, or until the cookie edges firm up and are set. The cookies will rise slightly.
- Remove from the oven and gently transfer each cookie from the baking sheet to a cooling rack. Store the completely cooled cookies in an airtight container.
- Enjoy!
Nutrition
Notes
Look for Medjool dates that are soft and moist as these will give you the best results. I pick mine up at the farmers market, but some supermarkets sell them fresh (not packaged) or you can find them at Turkish markets. If the Medjool dates seem dry, then I would recommend soaking them in warm water until they are tender/soft enough. I don't recommend other types of dates for this recipe.