Dates and tahini cookies | Glutenfreewhisk

This cookie recipe is gluten-free and has such a different note of flavors that it will be an amazing recipe to try. My dates and tahini cookies are chewy and made with oats. For these I have used the leftover oats that you are left with after you make oat milk at home. So, in order to not waste anything and use it to its full potential this cookie recipe is just perfect. I have used both leftover oat and fresh oats that gives a body and chewy texture to these gluten-free oats cookies.

Also, these cookies have no additional sugar added except for the natural sweetness of the dates used. Since these are gluten free and only oats are used thus adding a binding agent when you are not adding egg as well becomes important. I have used roasted and soaked makhana or foxnut that adds to the goodness to these cookies by adding that fiber and protein content and also gives a binding factor to these cookies. For me these dates and tahini cookies are wholesome as they give you that satisfaction after eating them. They are a mix of sweet with the correct amount of salty and tangy. And trust me you won't stop with just one cookie.

Many people add a pinch of salt in everything sweet they make as it enhances the flavors and, in this recipe, tahini works in the similar manner. I too add salt in almost everything sweet I make and it works. It really does. The nuttiness of sesame seeds, the kick of lemon and garlic and the salt makes this tahini the best thing about these cookies. They are sweet but have all the strong savory ingredients and still they don't overpower the taste. As I have mentioned earlier that the quality of hummus is defined by the quality of tahini used. And in this recipe too tahini is the hero.

You can check my chickpea hummus recipe to see how tahini is made or you can check my black-eyed peas hummus recipe on my YouTube channel to know how black and white sesame tahini is made. 

The chocolate chips on top are just the best thing so don't miss those while making these delicious dates and tahini cookies. Make something different for once and you will get addicted to trying new things every now and then. Start with this simple dates and tahini cookies. It may sound weird to many, but these flavors and ingredients together are bang on.

If you have leftover oats and you are looking for some great breakfast recipe options that are sweet, healthy and gluten-free then try my overnight oats chocolate chia smoothie bowl recipe that celebrates the leftover oats after you make homemade oat milk.

INGREDIENTS - 

6-8 pitted dates, soaked in warm water

10-15 roasted foxnut or makhana, soaked in warm water

1 tbsp tahini paste

1 cup mashed oats (leftover oats mash after making oat milk at home)

2 tbsp rolled oats

1 tsp baking soda

1 tsp baking powder

1 tsp Ghee

Chocolate chips, to garnish

Chopped/ Flaked almonds, to garnish

METHOD -

1. Pre heat the oven at 180 degrees Celsius. Greased a baking tray with ghee and set aside.

2. Blend the soaked dates and foxnut/ makhana with little warm water in which these are soaked. Make a puree. I have made it with some chunks of dates and rest all pureed well.

3. Take the leftover oats mash, add the above made puree and tahini with baking powder, baking soda and ghee and mix well.

4. Now add the whole rolled oats and give it a final mix. Scoop out the cookie batter with a spoon and place it on the greased baking tray.

5. Make sure you add just enough to allow them to bake in 12 minutes. So, flatten it evenly. Garnish with chocolate chips.

6. Bake in the pre heated oven at 170-180 degrees for 12-15 minutes.

7. Garnish the serving dish with almonds and serve warm. Indulge with tea/ coffee.

Note - The reason I have added whole rolled oats is for texture and cookies look good after they are baked. The whole oats look presentable and adds chewy texture. It also helps absorb the extra liquid in the batter that you can have while blending the dates and foxnut. Be careful while adding water while blending the dates and foxnut/ makhana. 

While adding tahini, make sure you taste the tahini and the batter first so that you don't end up making a salty batter or too strong garlicky batter.

Check the full recipe on YouTube (Gluten_free_whisk) - Dates and tahini cookies recipe

Dates and tahini cookies | Glutenfreewhisk