I got some vegan cookies for you today. Some time ago I was asking you guys on my Instagram account what kind of cookies you wanted on the blog and many said they would like vegan cookies, lactose-free cookies or gluten-free cookies. Well… with these vegan Tahini Date Pistachio Cookies we got all of those requests covered I guess ;)
I am always like experimenting when it comes to baking and especially when baking cookies. Creating recipes for special needs (like a gluten-free diet for example) is very interesting and sometimes challenging. Vegetarian baking is quite easy and normal. Baking vegan and lactose-free is not much of a challenge these days ;) Low carb and gluten free… oh boy! That can be tough. Fortunately, there are many products out there that help you when in need of gluten-free bakes – many brands offer already gluten-free flour which can be used almost like regular flour in many bakes.
Today’s cookies got it all. The main ingredient of these gluten free, dairy free and vegan cookies are oats (gluten-free). The ingredient keeping everything together – the dates – and the flavors are provided by the Tahini and the pistachios. Well… and the chocolate ;)
I think everyone should try these cookies. And then tell me if you want more of that kind of recipes. Pretty sure I can come up with some more :P
INGREDIENTS / ZUTATEN
For the dough:
4 oz. (110g) rolled oats (gluten-free)
7 oz. (200g) soft dates, pitted
3.5 oz. (100g) sesame paste (tahini)
1 oz. (30g) pistachios
For the decoration:
2.5 oz. (70g) semi-sweet chocolate, melted
some chopped pistachios
Für den Teig:
110g Haferflocken (glutenfrei)
200g Datteln, weich und entsteint
100g Sesampaste (Tahini)
30g Pistazien
Für die Dekoration:
70g Zartbitterschokolade, geschmolzen
ein paar gehackte Pistazien
DIRECTIONS / ZUBEREITUNG
2. Add the dates and sesame paste to the food processor and mix until you get a thick paste. Add the oats flour and pistachios and mix until the pistachios are small pieces and everything is mixed well and like a thick and sticky dough. Cover and place in the fridge for 2 hours.
3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Form a log out of the dough and cut 14-15 slices. Shape them round if they got deformed because of the cutting and place on the baking sheet. Bake for about 10 minutes. Take out of the oven and let cool down a bit on the baking sheet, then remove and let cool down completely on a wire rack.
4. Chop the chocolate and melt (either in a bowl over a pot with simmering water or in the microwave). Chop the pistachios. Dip the cooled cookies on one side into the chocolate so they are half covered with chocolate and place on a sheet of baking parchment or a wire rack, sprinkle with some chopped pistachios and let cool/dry.
2. Die Datteln und Sesampaste in den Mixer geben und auf höchster Stufe mixen, bis eine sämige Paste entsteht. Das Haferflockenmehl und die Pistazien dazugeben und alles mixen, bis die Pistazien nur noch kleine Stücke sind und ein zäher und klebriger Teig entstanden ist. Abdecken und für etwa 2 Stunden in den Kühlschrank stellen.
3. Den Ofen auf 180°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Den Teig zu einer Rolle formen und davon dann 14-15 Scheiben abschneiden und zu Cookies formen. Auf das Blech legen und für etwa 10 Minuten backen. Herausholen und erst ein paar Minuten auf dem Blech, dann auf einem Kuchengitter abkühlen lassen.
4. Die Schokolade hacken und schmelzen (geht entweder in einer Schüssel über einem Topf mit köchelndem Wasser oder in der Mikrowelle). Die Pistazien hacken. Die abgekühlten Cookies an einer Seite bis zur Hälfte etwa in die Schokolade tauchen und dann auf ein Stück Backpapier oder ein Kuchengitter legen. Mit gehackten Pistazien bestreuen und trocknen/erkalten lassen.
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Here is a version of the recipe you can print easily.
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Vegan Tahini Date Pistachio Cookies
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Yield: 15 1x
Description
Delicious vegan cookies made with dates, pistachios and sesame paste aka. Tahini.
Ingredients
For the dough
- 4 oz. (110g) rolled oats
- 7 oz. (200g) soft dates, pitted
- 3.5 oz. (100g) sesame paste (tahini)
- 1 oz. (30g) pistachios
For the decoration
- 2.5 oz. (70g) semi-sweet chocolate, melted
- some chopped pistachios
Instructions
- Add the rolled oats to a food processor and mix on high speed until you get a flour-like consistency. Take out of the machine and set aside.
- Add the dates and sesame paste to the food processor and mix until you get a thick paste. Add the oats flour and pistachios and mix until the pistachios are small pieces and everything is mixed well and like a thick and sticky dough. Cover and place in the fridge for 2 hours.
- Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Form a log out of the dough and cut 14-15 slices. Shape them round if they got deformed because of the cutting and place on the baking sheet. Bake for about 10 minutes. Take out of the oven and let cool down a bit on the baking sheet, then remove and let cool down completely on a wire rack.
- Chop the chocolate and melt (either in a bowl over a pot with simmering water or in the microwave). Chop the pistachios. Dip the cooled cookies on one side into the chocolate so they are half covered with chocolate and place on a sheet of baking parchment or a wire rack, sprinkle with some chopped pistachios and let cool/dry.
Notes
- Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
