Tahini Date Cookies

Ingredients

• 15 Medjool dates(100g)
• 22 tablespoon Salted butter(28g)
• 30.5 cup Tahini(120g)
• 40.25 cup Light maple syrup(80g)
• 50.25 cup Brown sugar(55g)
• 61 teaspoon Vanilla extract(5g)
• 70.25 teaspoon Salt(1.5g)
• 80.5 teaspoon Baking powder(2g)
• 90.5 teaspoon Baking soda(2g)
• 101 cup Almond flour(96g)
• 110.25 cup Nuts or chocolate (optional toppings)(30g)

Instructions

1. 1Chop the Medjool dates.
2. 2Heat a pan on medium-low heat and add the salted butter.
3. 3Add the chopped dates to the pan and cook for 3-5 minutes, stirring constantly to prevent burning.
4. 4Transfer the cooked dates and butter to a bowl and let cool completely.
5. 5In a mixing bowl, combine the cooled dates and butter with tahini, maple syrup, brown sugar, vanilla extract, salt, baking powder, and baking soda. Mix until well combined.
6. 6Add the almond flour and mix until a cookie dough forms.
7. 7Cover the dough and chill in the refrigerator for 45 minutes.
8. 8Line a baking tray with parchment paper.
9. 9Form cookies using about 2 tablespoons of dough for each cookie. Add optional nuts or chocolate toppings if desired.
10. 10Place the formed cookies in the freezer for 15 minutes.
11. 11Preheat the oven to 350°F (175°C).
12. 12Bake the cookies for 10-12 minutes, watching carefully as baking time may vary.
13. 13Let the cookies cool completely for at least 30 minutes before serving.