Chocolate Chip Tahini Cookies

These chocolate chip tahini cookies combine the great tastes of chocolate, sesame, and date. It works perfectly with gluten-free flour, and DateME date paste provides nutritious sweetness.

Ingredients

¼ cup softened butter
¼ cup tahini paste
½ cup DateME Date Paste, softened
1 egg
½ tsp. vanilla extract
¾ cup flour (we used a gluten-free blend)
¼ cup coconut sugar
½ tsp. baking soda
½ cup mini chocolate chips
pinch of salt

Directions

Yields 9-12 Cookies

Preheat oven to 350°F.
In a bowl, mix together the butter, tahini paste, date paste, and egg. In another bowl, combine the flour, coconut sugar, baking soda, and salt.
Pour the dry mixture into the wet a little at a time, mixing as you go to form a dough.
Fold the chocolate chips into the dough.
Using a small scoop or spoon, scoop small balls of dough onto a parchment-covered sheet pan. Press down to slightly flatten.
Bake cookies for 10-12 minutes or until they are slightly golden on the bottom. Allow them to cool before enjoying.

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May 8, 2019February 25, 2020

Date Filled Cookies with Cinnamon & Cardamom

Date filled cookies with cinnamon and cardamom made with DateME organic and all natural date paste

Date Filled Cookies with Cinnamon & Cardamom

Instead of buying that well-known cookie we all know and love, how about making your own version? Our date filled cookies have a spicy twist with the addition of cinnamon, cardamom, and sesame. They are so delicious no one will ever guess they are gluten-free and have no added sugar.

Ingredients

For the Cookie Dough:

1½ cups gluten-free flour
3 Tbsp. sugar
1 tsp. baking powder
½ tsp. baking soda
pinch of salt
5 Tbsp. butter, melted (includes extra to brush on cookies)
¼ cup oil
2 Tbsp. milk
1 tsp. almond extract
2 egg whites
2 Tbsp. sesame seeds + more for topping

For the Filling:

10 Tbsp. DateME Date Paste, softened
1 Tbsp. butter, melted
½ tsp. cinnamon
¼ tsp. ground cardamom

Directions

Preheat oven to 350°F.
For the dough, combine the flour, sugar, baking powder, baking soda, and salt.
In separate bowl, whisk together the melted butter, oil, milk, almond extract, and egg whites.
Slowly mix the dry ingredients into the wet ingredients until well combined.
Fold in the sesame seeds. Cover and chill dough in the fridge for at least 30 minutes.
While the dough is chilling, combine the date paste, melted butter, cinnamon, and cardamom.
Take the dough from the fridge. On a piece of parchment paper, form the dough into a rectangle about 3.5” wide and between ¼”-½” thick.
Form the date paste into a long cylinder and place it down the center of the dough.
Carefully roll the parchment to fold the dough over the date paste to form a log. Be sure to tuck the dough completely over the filling.
Cut the log into 15-18 pieces. Brush the top of each piece of cookie with a little melted butter and sprinkle with additional sesame seeds.
Bake the cookies on a parchment covered sheet pan for 15-18 minutes or until the undersides are slightly browned. Allow the cookies to fully cool before enjoying.

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February 11, 2019February 25, 2020

Gluten Free Sugar Cookies

Nobody should have to miss out on having a cookie (or two or three) just because they follow a gluten free diet. Our gluten free sugar cookies are a delicious treat that everyone will enjoy!

Ingredients

3 Tbsp. butter
¼ cup DateME Date Paste
2 Tbsp. coconut sugar
1 large egg
1 cup + 1 Tbsp. gluten free flour
½ tsp. vanilla extract
½ tsp. baking soda
pinch of salt

Directions

Preheat oven to 350°F.
Gently melt the butter and date paste together in a microwave-safe bowl 15 seconds at a time until the date paste is pliable and soft. Mix in the coconut sugar and vanilla extract.
Once the mixture is slightly cooled, whisk in the egg.
Combine the flour, salt, and baking soda and slowly mix it into the wet ingredients. Mix until combined but do not overmix.
Form the dough into a ball and wrap in plastic wrap. Refrigerate for 30-40 minutes.
Remove the dough from the fridge and flatten with a rolling pin between two pieces of parchment paper. If the dough begins to stick, dust it with flour. Roll until the dough is about ¼ inch thick. Use your favorite cookie cutters to cut out shapes.
Carefully transfer the shapes to a parchment covered sheet pan. Roll the scraps left over into a ball and repeat rolling and cutting out shapes until you have used up all of the dough.
Bake cookies for 7-10 minutes or until they have started to turn golden.
Allow the cookies to fully cool then decorate with your favorite icing and toppings.

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