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Vegan Tahini Date Pistachio Cookies

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  • Author: Bake to the roots
  • 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

Scale

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

  1. 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.
  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.

Notes

  • Enjoy baking!