Roasted Sesame Tahini Cookies (Vegan, Gluten Free)

These cookies are slightly sweet, slightly savory, and perfect with some tea or coffee.  Coated with roasted sesame seeds, you've got yourself a hit!

Easily make soft cookies by baking for 8 minutes, or make these crunchy by baking for 10 minutes.  If you aren't vegan, I highly recommend using honey so that you can experience the wonderful combination of honey and tahini.  If you are vegan, you can almost match the goodness with some agave syrup.  Enjoy!

Ingredients:

1 and 1/2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup tahini
1/3 cup honey (if vegan: sub agave syrup)
1 teaspoon vanilla
1/2 cup roasted sesame seeds

Instructions:

Following these instructions exactly will provide the best results.

1. In a mixing bowl, combine almond flour, baking soda, and salt.
2. Add the tahini, honey, and vanilla.  Mix well to form a thick dough.
3. Scoop a rounded teaspoon of dough into a ball.  Coat the ball in sesame seeds.  Repeat.
4. Arrange the sesame seed balls on an ungreased cookie sheet, making sure each cookie is about 2 inches apart.  Gently flatten the tops of the balls of dough with your fingers so that the balls become 1/2 inch-thick rounds.
5. Bake the cookies for 8 minutes at 350 degrees for a softer cookie.  Bake the cookies for 10 minutes at 350 degrees for a crispier cookie.  (I personally like the softer cookie better, but both are delicious).
6. Remove the cookies from the oven and let rest for five minutes.  Resist the urge to touch the cookies or, otherwise, they might break! 
7. Gently remove the cookies from the cookie sheet with a fork or thin spatula.
8. Enjoy!  Store any leftovers in an airtight container in the fridge for about a week (tasting best by warming up in the microwave or oven).


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Tahini Date Cookies w/ Pecans (Vegan, Gluten Free)

These outrageously good cookies are my favorite!  The combination of nuts, tahini, and dates make these absolutely delicious!  Seriously.  And the texture?  Soft on the inside, slightly crisp on the outside, and bits of pecan crunchiness.  DROOL.  

I can't wait for you to try these out because they 1. are super easy with simple steps;  2. bake within minutes; and 3. taste superb!  Best of all, they can be customized!  Don't like dates?  Substitute chocolate chips.  Don't have pecans?  Don't add them, or sub another nut.

Stay safe and bake away, friends!

Ingredients:

1 cup old fashioned oats
1/2 cup almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup tahini
1/4 cup maple syrup
1 tablespoon vanilla
1/2 cup dates, chopped into small pieces
1/4 cup pecans, chopped into small pieces

Instructions:

Following these instructions exactly will provide the best results.

1. In a mixing bowl, combine the old fashioned oats, almond flour, salt, and baking soda.
2. Add the tahini, maple syrup, and vanilla.  Mix well to form a thick dough.
3. Stir in the chopped dates and pecans.
4. Roll tablespoon sized balls of dough and arrange on an ungreased cookie sheet, making sure each cookie is about 1 inch apart.  Gently flatten the tops of the balls of dough with your fingers (not too much, as the cookies will naturally spread).
5. Bake for 10-12 minutes at 350 degrees.
6. Remove the cookies from the oven and let rest for five minutes.  Resist the urge to touch the cookies or, otherwise, they might break! 
7. Gently remove the cookies from the cookie sheet with a fork or thin spatula.
8. Enjoy!  These cookies taste best warm, but you can store any leftovers in an airtight container in the fridge for about a week (tasting best by warming up in the microwave or oven).



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Date, Almond, Banana Cookies (Vegan, No Oil, Sweetened with Fruit)

Too many bananas? Tired of banana bread? NO PROBLEM! This recipe is incredibly, easy, tasty, and healthy! With the crunch of sliced almonds and coconut, you can't go wrong with these vegan, no oil, fruit sweetened cookies! And, better yet, you can have cookies for breakfast. ;)

Ingredients:

1 cup old fashioned oats
1 cup quick oats
2 mashed bananas (must be ripe)
1/2 cup almond butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup chopped dates
1/4 cup sliced almonds
1/4 cup shredded coconut *optional*

Instructions:

Following these instructions exactly will provide the best results.

1. In a bowl, mash the bananas with a fork until they become smooth.
2. Stir in the old fashioned oats, quick oats, almond butter, salt, vanilla extract, chopped dates, sliced almonds, and optional coconut with the banana mixture. The dough will be fairly sticky.
3. Shape a heaping tablespoon of cookie dough into a ball like shape and place on a cookie sheet. Press down to flatten the tops of the cookies. (You will not need to worry about these cookies expanding in size).
4. Bake the cookies at 350 degrees for 15 minutes. They should be golden when done.
5. Remove the cookies from the cookie sheet with a fork. Let the cookies cool and enjoy!

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Chocolate Chip Almond Flour Cookies (Vegan, Gluten Free, Diabetic Friendly)

Thanks again to Feasting on Fruit for your incredible creativity. These cookies are sweet, soft, and date-I-say-it . . . "healthy." [You see what I did there?] The cookie base is sweetened with medjool dates. I played around with the recipe too and discovered that you don't even need chocolate chips. You can leave them out completely or substitute raisins.

P.S. I also tried making these without baking soda -- the recipe still works, but the cookies end up looking more like meat patties than cookies. Stick to using the baking soda!

Give these a try and let me know how you like them!

Ingredients:

12 pitted medjool dates
2/3 cup water
3 cups almond flour
1/2 cup peanut butter (you can find numerous brands without sugar)
1 teaspoon baking soda
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup vegan chocolate chips (or sub raisins)

Instructions:

Following these instructions exactly will provide the best results.

1. In a blender, blend the medjool dates with the water until you have a smooth date paste.
2. In a separate bowl, stir the date paste, almond flour, peanut butter, baking soda, vanilla extract, and salt until well mixed.
3. Stir in the chocolate chips.
4. Scoop out a heaping tablespoon worth of dough and roll into a ball. Place on a baking sheet lined with parchment paper. Press down to flatten.
5. Repeat with the remaining dough. Leave about 1/2 inch to 1 inch between the cookies.
6. Bake the cookies for 10 to 12 minutes at 350 degrees. The cookies will just start to turn golden brown.
7. Let the cookies cool for at least 10 minutes before eating!
8. Enjoy!

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Crispy Yet Soft Lemon Cookies (Vegan)

These cookies were a total experiment that ended in success! These lemon cookie delights are crispy on the outside and soft on the inside. No eggs, no butter, no milk - just flavor at its finest.

Ingredients:

2 and 1/2 cups all purpose flour
1 cup white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
Lemon zest from one full lemon
3/4 cup oil
1/2 cup lemon juice
2 teaspoons vanilla
Optional: 2 drops yellow food coloring
Optional: 1/4 cup white chocolate chips

*****

Instructions:

Following these instructions exactly will provide the best results.

1. Mix all the dry ingredients together in a bowl (flour, sugar, baking soda, baking powder, and salt).
2. Add in the oil, lemon juice, vanilla, and lemon zest. Mix thoroughly until the ingredients are fully combined. Optional: consider adding yellow food coloring and white chocolate chips!
3. Roll a tablespoon worth of dough into a ball and place on an ungreased cookie sheet, making sure there are 2 inches between the cookies.
4. Bake for 9 to 10 minutes at 350 degrees.
5. Let the cookies rest for about 5 minutes before removing them from the cookie sheet.
6. Enjoy!

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