Tahini and date cookies

Name: Tahini and date cookies
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 120ml tahini; 80ml maple syrup; 150g gluten free porridge oats; 100g stoned dates, chopped; 1 tsp vanilla extract; 1 tsp gluten free baking powder; 2 tbsp sesame seeds; 1 pinch of salt

Soft, chewy cookies with tahini and dates, sweet and slightly nutty with no gluten, dairy, egg or nuts.

Time30 mins
LevelEasy
Costabout £0.27 a head
Oven175°C (155°C fan)

12 servings

Ingredients

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120 mltahini
80 mlmaple syrup
150 ggluten free porridge oats
100 gstoned dateschopped
1 tspvanilla extract
1 tspgluten free baking powder
2 tbspsesame seeds
1pinch of salt

Method

1
Heat the oven to 175°C (155°C fan). Line a baking tray.
2
Stir the tahini, maple syrup and vanilla together in a bowl until smooth.
3
Add the oats, dates, baking powder and salt and mix to a thick dough.
4
Roll into 12 balls, put on the tray and press flat. Sprinkle with the sesame seeds.
5
Bake for 12 minutes until golden at the edges.
12 min
6
Leave on the tray for 10 minutes to firm up before moving.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.