A tahini-based cookie sounded like the perfect way to use some of that sweet, crunchy (sesame-seeded) mixture. I veganized the cookie recipe, swapped white flour for whole wheat, added almond flour and reduced the amount of sugar and fat – and I added a good handful of date crumble. These cookies have the most tender crumb and they bake up beautifully. The aroma when they bake – out of sight.
Tahini-Orange-Date Crumble Cookies
- 1 cup whole wheat pastry flour
- 1/4 cup almond meal (a good way to use the almond pulp from making almond milk; just make sure it’s dry and finely ground)
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. powdered stevia
- 1/4 cup vegan butter
- 1/4 cup maple sugar (or omit stevia and use 1/2 cup sugar)
- 1/2 tbsp. maple syrup
- 4 oz. prune puree
- 1 tsp. vanilla extract
- 1 tsp. orange extract
- 1 1/4 cups Date, Cherry, Walnut & Ginger Crumble
- Demerara sugar for sprinkling
- In a small bowl, combine the flours, baking powder, salt and stevia.
- By hand or in a stand mixer, cream the butter and maple sugar. Add the maple syrup, prune puree and extracts. Process until well-mixed. Carefully add the flour mixture and just as the dough is coming together, pour in the crumble. Process just enough so that the crumble is thoroughly incorporated. The mixture should be covered and chilled for several hours.
- Preheat oven to 350F and line two baking sheets with parchment paper. Scoop up generous tablespoon-sized balls of dough and roll them quickly. When all of the balls have been formed, wet the bottom of a glass and gently press down the cookies. Sprinkle with Demerara sugar.
- Bake for about 15 minutes, switching pans halfway through. Allow to cool for a few minutes on the pans, then transfer cookies to wire racks to cool completely.