Oatmeal Tahini Date Cookies

By Gabby of The Veggie Nook

Makes 20 large cookies.

  • 2 tbsp flax meal mixed with 5 tbsp water (helps to bind the cookies!)
  • 1/2 cup unsweetened applesauce
  • 1/3 cup tahini
  • 1/3 cup agave (or maple syrup)
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1 cup oats
  • 1 cup oats ground to a flour (or 1 cup oat flour, keep 1 tbsp separate)
  • 1 cup almonds, ground to a flour
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup chopped dates

First grind up your almonds and your nuts and get all your ingredients ready. Then preheat your oven to 350ºF and line a baking sheet with parchment paper.

Mix the flax seed with the water and set aside for a few minutes to gel. Mix the wet ingredients in a small bowl and add in the flax mixture.

In a larger bowl mix together the rest of the ingredients except for the dates and 1 tbsp oat flour. Add the wet ingredients to the dry and mix until combined. Toss the dates in 1 tbsp oat flour to help them not stick together so they get more evenly distributed in the batter, and then fold into the batter.

I then chilled my batter for a few minuted in the fridge since it looked a little soft and I didn’t want to cookies to spread too much. Then I spooned out HEAPING tablespoons of batter onto the baking sheet. Leave a little room in between the cookies because the batter will spread a little.

Bake for 13-16 min (I did 14) and allow to cool on the baking sheet for 5 min before transferring to a rack to finishing cooling.