Ingredients

The following ingredients have 8 Servings
  • 1/8 cup tahini
  • 8 Medjool pitted dates (see notes *)
  • 2 Tablespoons water
  • 1 cup almond flour (super finely ground), lightly packed
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon pumpkin pie spice
  • Pinch of sea salt
  • Sesame seeds
  • Almond slices

Instruction

  • Preheat the oven to 350 F.
  • Place the Medjool dates into a food processor with the tahini and process until the dates are finely minced.
  • Add all the other ingredients and process until the mixture forms a ball in the food processor.
  • Line a baking sheet with a silicone baking mat (or parchment paper).
  • Use a small cookie scoop (OXO Good Grips Small Stainless-Steel Cookie Scoop – diameter is approx. 1 ¼ inches) and scoop up about a tablespoon of the mixture, pressing the cookie scoop hard against the side of the bowl to compact the cookie mixture into the scooper. Then release the cookie from the scooper and hand roll into tightly formed balls and place the balls onto the silicone baking mat covered baking sheet. Makes approx. 15 to 19 cookie balls.
  • If coating the cookies with sesame seeds, roll the cookie ball lightly in small bowl of sesame seeds until completely coated, then place on the silicone baking mat covered baking sheet.
  • Cover a small flat-bottomed glass with plastic wrap, then press down on each cookie until it is lightly flattened to about ½ inch thickness.
  • If placing almond slices on the cookies, select two almond slices per cookie and press them into the cookie with a tiny bit of pressure until they are secured.
  • Bake at 350 F for 8 minutes, until the cookie edges firm up and are set. The cookies will puff up.
  • Remove from the oven and gently remove each cookie from the baking sheet with a flat edged spatula and place onto a cooling rack.