For those who have been following me on Snapchat and Instagram know that I love to spend time in the kitchen. Even though I've been experimenting with guilt-free cookies for a few years and have tried out many recipes, today's batch was different from the previous ones.
Today's recipe contains dates. Many people are celebrating Ramadan at the moment so all the supermarkets are offering all sorts of dried fruits. I'm taking this opportunity to experiment with different ingredients.
This recipe also contains Tahin (sesame paste), recommended by The Green Kitchen. In their book The Green Kitchen Travels they explain that eggs and butter are key ingredients for crunchy and crispy cookies, and that making crispy vegan cookies were almost impossible until they discovered that adding a bit of Tahin does the trick.
Prep time: 10 minutes
Total time: 35-40 minutes
Makes: 18-20 cookies
- 60 g oats
- 120 g flour (spelt, whole wheat, GF, etc.)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 6 dates
- 1/2 tbsp coconut oil
- 1 1/2 tbsp tahin
- 1/2 cup almond milk (or any other milk)
- 40 g dark chocolate
- Preheat oven to 185C and grind oats to oat flower
- Remove pits from dates and chop until a ball forms.
- Cut chocolate into small chocolate chips.
- Mix all dry ingredients in a large bowl and set aside.
- Mix all wet ingredients together in a medium bowl.
- Pour wet ingredients into the dry mixture and mix until well combined.
- Form little balls and place on a baking sheet covered with parchment paper. Use a fork to gently press the balls down into cookies shapes.
- Bake in the oven for 25-30 minutes, or until crispy and golden brown.
Enjoy these crunchy chocolate chip cookies with a cup of tea, on-the-go, or as a late night snack! Happy snacking cookie monsters :)