Tahini Date Cookies
These three ingredient cookies seriously could NOT be easier to make! They're perfectly sweetened, chewy, and satisfying.
Equipment
- Food processor or blender
Ingredients
- 1 cup tahini
- 1 cup pitted dates
- 1 egg
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Add tahini and dates to your blender or food processor. Pulse until it comes together and forms a smooth mixture.
- Add the egg. Continue pulsing until the mixture binds and thickens slightly.
- Scoop rounded tablespoons of cookie dough onto baking sheet. Flatten each cookie with the prongs of a fork, then turn your hand 90° and press down again to make a criss-cross pattern.
- Bake for 9 minutes or until lightly golden brown. When you take them out of the oven, you may see pools of oil from the tahini surrounding each cookie. This is normal. Let cookies cool for 5-10 minutes on a baking sheet. Move to a cooling rack to let cool completely. Enjoy!
Notes
- You can store leftover cookies at room temp for 3 days, or in the freezer for up to 3 months. I personally love to enjoy them straight from the freezer!
- You can also sub a nut butter of choice for the tahini.