Apricot Oatmeal Tahini Cookies

Adapted from Cathy Fisher’s Straight Up Food

Ingredients:

8 oz. pitted dates 

¾ cup water

1 cup old-fashioned rolled oats, ground into flour

1 tsp ground cardamom

½ tsp baking soda

¼ cup Kevala organic black tahini

1½ tsp vanilla extract

½ cup chopped dried dates

¼ cup sesame seeds + additional for rolling

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Directions:

Preheat oven 350°F

• Place the pitted and chopped dates into a small bowl with ¾ cup water. Set aside for
at least 15 minutes so the dates soften. 

• Line baking sheets with parchment paper.

• Grind 1 cup of rolled oats into flour with a blender. 

• Transfer to a medium bowl, and whisk in the cardamom, cinnamon, and baking soda.

• Transfer the dates and water to a blender, and add the tahini and vanilla. Blend until smooth.

• Add the date mixture to the bowl of dry ingredients and stir until all of the dry ingredients disappear.

• Stir in the oats and sesame seeds.

• To get the most uniformly sized cookies, use a stainless steel cookie scoop.
(I prefer #40 size. Which makes a 2.75” wide cookie.)

• Make balls and then roll each ball in black or white sesame seeds. 

• Place a small piece of dried apricot on the dough (centered on ball) and flatten the cookie with the
palm of your hand or bottom of a glass. These cookies do not spread, so you must shape them.

• Bake for 16 - 17 minutes, or until lightly browned. 

• Remove from the oven and let cool for 5 minutes before transferring to a cooling rack.