Tahini date cookies

Yuuum yumyumyum.  Get in my belly!!

Those were my first thoughts after biting into one of these cookies. They’re so perfectly sweet and soft and nutty and chewy and many other adjectives.  I would highly suggest that you make them.  AND there is literally no added sugar in these which is a huge plus, as I’ve been trying to limit my sugar intake lately (gotta break that sweets addiction at some point, sadly).I’ve been eating only super super dark chocolate bars and eschewing the candy jar at a coworker’s desk pretty successfully lately!  If you can just say no for a few days in a row and break the habit, I’ve found it becomes easier to say no consistently. (Well, idk if it’s ever “easy” to say no to chocolate. Will let you know if I ever lose the urge but tbh I doubt it.)


In other news, I’m beginning an online physiology course this week to prepare myself for my master’s program in the Fall!  I’m actually pretty excited.  I got my textbook a few days ago and leafed through it a bit, and my heart fluttered.  I love this stuff! Cells and homeostasis and organ systems – it’s gonna be a lot of work, but I really do love learning.

I’m so excited to love what I do!  I spoke with my good friend Abby this weekend, and it was so amazing to hear how passionate she is about her work in academic affairs.  I want that for myself.  I know spending money on a master’s degree is a risk, but if this last year has taught me anything, it’s that I need to be passionate about my job. I need to feel the work I’m doing is worthwhile, more than I need to make a lot of money (although money is nice lol).

Anyway, this is what you came for (lol I love Rihanna so much):


Ingredients

  • 1/2 cup tahini
  • 1/2 cup packed dates or date paste (cheaper at my grocery store, I used this)
  • 2 Tbsp water
  • 1 egg
  • 1/2 tsp cinnamon
  • 1 tsp almond extract
  • 2 Tbsp whole wheat flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 2 Tbsp coconut flakes

Directions

  1. Preheat the oven to 350 degrees F.  Prep a greased cookie sheet.
  2. Heat the tahini, date paste and water in a small saucepan. Cover and let soften for a few minutes.  Should not boil or anything; this just makes the dates easier to work with.
  3. Pour date/tahini mixture into a food processor.
  4. Add the remaining ingredients. Process until well combined.  The dough will be pretty sticky – that’s okay.
  5. Fill a small plate with water.  Dip two spoons in the water, then use them to grab about a tablespoon of dough and shape into a ball. Place onto greased cookie sheet.
  6. Repeat until you’ve used all the dough.
  7. Take a fork, and dip it in water.  Use it to flatten the cookies and make a criss-cross pattern on top.
  8. Top each cookie with a sprinkle of coconut flakes.
  9. Bake for about 10 minutes, or until the edges are set and the cookies look puffy.

P.S. was listening to this playlist on Spotify as I was writing this, and I would highly reccommend 🙂


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