This weekend, I was doing some baking, and M. requested “paleo” cookies. These little morsels, a remake of a favorite recipe from Vegan Cookies Invade your Cookie Jar, were the result. If the flavor combination is sounding a little odd to you, let me assure you that actually, lime and tahini in cookie form is pretty awesome. Also, I’ve practically convinced myself that they’re seasonally appropriate: citrus is abundant in winter, and tahini, being Middle Eastern, is totally something that might have been eaten by shepherds gathering around the manger in Bethlehem. Right? Maybe? At any rate, these cookies are moist, lightly sweetened, and perfect for pairing with and afternoon or evening cup of tea.
I considered calling these cookies “sugar free”, but ultimately decided not to. If you draw your “sugar” line at table sugar, then feel free to consider this recipe sugar free. Personally, I always feel a bit weird calling a fruit-sweetened dessert “sugar free”, because fruit does contain sugar. So instead I’ll give the long form: these are sweetened with dates, and they have about half as many sugar calories as most “conventional” cookie recipes, plus a bit more fiber and protein. Okay, spiel over. Back to the recipe. It’s really good, I promise.
Tahini and Lime cookies (vegan, gluten free)
makes 2-3 dozen cookies
1/2 c. coconut oil
1/2 c. tahini
12 dates, pitted and roughly chopped
grated zest of 2 limes
1 tsp vanilla extract
1/4 c. lime juice
3/4 c. almond milk
1 c. coconut flour
1/2 tsp salt
1/2 tsp baking powder
4 tbsp sesame seeds
1. Sift together coconut flour, salt, and baking powder.
2. In a food processor fitted with the metal s-blade, blend together oil, tahini, lime zest, and dates until dates are fully incorporated (there will probably still be some brown flecks.
3. Transfer mixture to a large mixing bowl. Using a hand mixer (or, if you don’t have one, a wooden spoon), incorporate the remaining wet ingredients into the mixture. Add the flour mixture, a few large spoonfuls at a time. When all the flour has been incorporated, the dough should be moist and somewhat sticky (if you pick up a piece, pinch it, and then pull your fingers apart, some dough should stay stuck to your hands). If needed, add more almond milk to the mixture, one tablespoon at time.
4. Start oven preheating to 350F and line two baking pans with parchment paper. Place sesame seeds on a small plate or saucer. Form dough into approximately 1″ balls. Press each ball into the sesame seeds, then place on the baking tray, seed side up.
5. Bake at 350F for 14-16 minutes. Remove from oven and allow to cool before eating (if you can!)