What do you do when it’s pouring rain outside and you are trying to entertain an almost 2 year old extremely busy toddler in a two bedroom apartment?
You bake cookies.
I have never seen such concentration scooping oats into a bowl and mixing them about. I guess the apple doesn’t fall very far from the tree. So that’s one good thing about a rainy weekend – you get cookies out of it.
These cookies have a unique sesame flavour from the tahini and get most of their sweetness from the mashed dates. While you could surely substitute peanut butter for the tahini, I urge you not too. The taste is just not the same. However, peanut butter should most definitely be used in these delicious cookies so have no fear peanut butter lovers.
While these definitely classify as cookies, they also classify as healthy. So eat them for breakfast, grab a few for a snack, or top your ice cream with some leftover crumbles.
You know, it’s probably best you make a double batch, seeing as we are now eating them at all hours of the day.
If the weather network is right (and let’s hope they aren’t), we may be in for a rainy day or two in the next week. So fair warning, stock up on cookie ingredients ASAP!
Tahini, Oatmeal, and Date Cookies
Adapted from Tasty Kitchen
- 1/2 cup rolled oats
- 1/2 Tsp cinnamon
- 2 Tbsp raisins
- 2 Tbsp chopped almonds
- 3 pitted dates
- 1/2 cup tahini
- 1 Tbsp honey
- 1 Tbsp maple syrup
These cookies are great for an afternoon snack or an evening treat. Feel free to substitute chocolate chips or dried cranberries for the raisins and walnuts for the almonds.
||Preheat oven to 350 degrees and line a baking sheet with parchment paper. |
||In a large bowl, combine oats, almonds, raisins, and cinnamon. |
||In a small bowl microwave dates for 20 seconds. Mash with the back of a fork and then add the tahini, maple syrup, and honey. Stir to combine. |
||Add the tahini mixture to the oats and stir well until thoroughly combined. Roll out small balls of dough and place on baking sheet. Press down to flatten with your fingers. |
||Bake for about 15 minutes until golden brown. Set aside to cool and enjoy! |