These cookies are so great. They only contain a few ingredients and are really simple to make. They’re a perfect example of how multifaceted Tahini is. Here it makes for a chewy and rich cookie, that’s balanced by the use of treacly and fruity date syrup.

Tahini really transcends the world of hummus and dips. It’s an incredibly versatile ingredient with a distinctively nutty flavour thats difficult to replicate.

Notes

Date Syrup:

-It can usually be found in most international food shops. Some supermarkets stock it too. You can substitute it for honey, agave or black treacle/molasses (if using treacle, reduce by half as it’s much stronger than date syrup)

Utensils:

-You can also just use a bowl and wooden spoon/spatula to make these (if you don’t have a food processor), provided you use a smaller ground oat (like a porridge oat).

-If you only have a small blender, you can grind the oats first, then continue the recipe in a mixing bowl with a wooden spoon.

Makes : 16 / Time: 25 mins

Ingredients

2 cups Oats / 185g
3/4 cup Coconut Sugar (or 1/2 Unrefined Sugar) / 100g
3/4 cup Tahini / 160g
3-4 tbsp Date Syrup / 75g
1/2 tsp Baking Powder
Pinch of Salt
3-4 tbsp Water / 1/4 cup
Optional- Flaky Salt

Method

Preheat the oven to 170°C fan/190°C
Put the oats in the food processor and blend until they're ground to a course flour, or as small as you can get them
Add in the sugar, salt & baking powder and blend until they're just combined
Add in the tahini and blend until the mixture starts to stick together a little
Add in the date syrup one spoon at a time and allow the mixture to start to form a dough
If the mixture doesn't form a ball straight away add one spoon of water at a time until it does
Form the dough into balls and space on a baking sheet, then press them down with a fork to form rounds (optional: sprinkle with flaky salt at this stage)
Bake for about 10-12 minutes or until golden
Leave to cool completely (so they firm up!)

Enjoy!