Sesame cookies with a tahini caramel drizzle
- Yield: 8 cookies 1x
Ingredients
Scale
For the cookies
- 8 pitted dates
- 3 tbsp water
- 4 tbsp sesame seeds
- 1 dl / 6,5 tbsp of oat flour (can substituted for any flour of choice)
- 1 tsp baking soda
- A splash of vanilla essence
- A small pinch of salt
For the drizzle
- 2 tbsp tahini or nut/seed butter of choice
- 3–4 tbsp liquid sweetener of choice (I used coconut nectar)
- A splash of vanilla extract/essence
- A pinch of salt
Instructions
- Preheat your oven to 150ºC / 300ºF.
- In a food processor or a good mixer mix the dates, and water smooth.
- Transfer the date paste to a bowl and add the rest of the cookie ingredients, mix until combined.
- Shape the dough into eight small balls, then, using your hands, flatten and shape into cookies. Bake for around 10-15 minutes until slightly golden. and slightly crispy.
- For the drizzle, simply mix all the ingredients into a sauce/syrup. Once the cookies have slightly cooled, drizzle or coat them in the caramel sauce. Serve and enjoy!
Keywords: Vegan, Whole food, Gluten-, oil-free, fruit sweetened, tahini, sesame cookies