Tahini Oat Date Cookies
This Middle Eastern-inspired Tahini Oat Date Cookie is a bump up from the traditional oatmeal cookie. Savory notes of tahini paired with sweet dates and a hint of coffee, all rounded off in a luscious chewy texture. You will be surprised at how your friends and family will ask for a second batch!
Ingredients
Cooking Instructions
step 1
Preheat your oven to 350 degrees F (180 degrees C).
step 2
In a stand mixer, combine the Brown Sugar (3/4 cup) and Unsalted Butter (1/4 cup). Mix until creamy and well blended.
step 3
Next, add in the remainder of the wet ingredients. Add the Tahini (1/2 cup), Eggland's Best Classic Egg (1), Instant Coffee (1 Tbsp), and Vanilla Extract (1 tsp) to the mixer. Mix until all wet ingredients are thoroughly combined.
step 4
In a separate bowl, sift together the Almond Flour (3/4 cup), QUAKER® OATS Old Fashioned (1 cup), Baking Soda (1/2 tsp), Simply Organic Cinnamon, Ground (1 tsp), and Salt (1/2 tsp).
step 5
Gradually add the dry ingredient mixture to the wet ingredients in the stand mixer. Mix on low speed until a dough forms.
step 6
Gently fold the Medjool Dates (1/3 cup) into the dough.
step 7
Using an ice cream scooper, portion the dough into balls and place them onto a baking tray lined with parchment paper.
step 8
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are barely golden brown.
step 9
Once baked, remove the cookies from the oven and transfer them to a cooling rack.
step 10
While the cookies are still warm, garnish the tops with a sprinkle of Sea Salt Flakes (to taste).
step 11
Allow the cookies to cool completely before enjoying your delightful Tahini Oat Date Cookies.
