Recipe: Orange tahini cookies
Carolin from CaroKocht created a great cookies recipe with our delicious oranges from Greece, dates from Tunisia and chocolate from Togo! Using dates only as a sweetener, these cookies will have intense orange and tahini notes. Thanks to the oats they’re a great way to start you day, especially when you only have time to grab a quick bite. In the afternoon they go well with a cup of coffee or tea. Enjoy!
The cookies are sweetened with dates only. If you have a very sweet tooth you can add approx. 50g of maple syrup (or any sweetener you prefer) to the recipe. Recipe is vegan with a gluten-free option.
Ingredients (for about 16 cookies):
- 100g fine rolled oats
- 75g flour (if wished wholegrain spelt, buckwheat or any other gluten-free flours)
- 1 tsp baking powder
- 1 pinch of sea salt
- 2 tbsp ground flax seed + 5 tbsp water
- 6-7 dates (pitted, approx. 50g)
- 75g liquid tahini (sesame paste)
- 1 orange (approx. 100 ml juice + 1 tbsp zest)
- 50g dark chocolate, roughly chopped
Method:
Mix the oats, flour, baking powder and salt in a large bowl.
In a small bowl, mix flax seeds and water and set aside. Leave to thicken for at least 10 mins. The consistency should resemble that of a whisked egg.
Finely chop the dates. Mix with tahini, orange juice and zest, then add the flax seed mixture. Make sure everything is well combined.
Add your liquid ingredients to the large bowl with the dry ingredients and combine with a spatula. If your dough is too dry add a splash of water or oat milk. Finally fold in the chocolate.
Preheat your oven to 180°C. Line a baking tray with parchment paper. Using a tablespoon, separate some dough and shape into a ball with your hands. Put on your baking tray and press down shaping round cookies. Don’t worry about them spreading too much, they’ll remain their shape during baking.
Bake for approx. 15-20 mins at 180°C until the edges turn golden. Leave to cool, then store in an air-tight container.
