Sesame cookies with a tahini caramel drizzle

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As I have grown a couple of years older, I have started to really appreciate more bitter and complex flavours. Sesame seeds and tahini is just one out of many foods I have grown to like and enjoy. I had a similar experience with really dark chocolate and bitter fruits, like grapefruit. Do you have any food preferences that have changed over time?

However, these soft cookies are perfect for pretty much everyone. The deep flavour is more appealing for adults, while the sweetness is loved my children. Basically, these cookies are best of both worlds.

Enjoy, you gorgeous people!

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Sweet sesame cookies with tahini caramel drizzle 

[Vegan, Whole food, Gluten-, oil-free, fruit sweetened, paleo]

Serving 8 cookies     Prep time 15 minutes

Baking time 10-15 minutes     Time 30 minutes

Ingredients

For the cookies

  • 8 pitted dates
  • 3 tbsp water
  • 4 tbsp sesame seeds
  • 1 dl / 6,5 tbsp of oat flour (can substituted for any flour of choice)
  • 1 tsp baking soda
  • A splash of vanilla essence
  • A small pinch of salt

For the drizzle

  • 2 tbsp tahini or nut/seed butter of choice
  • 3-4 tbsp liquid sweetener of choice (I used coconut nectar)
  • A splash of vanilla extract/essence
  • A pinch of salt
Directions
  1. Preheat your oven to 150ºC / 300ºF.
  2. In a food processor or a good mixer mix the dates, and water smooth.
  3. Transfer the date paste to a bowl and add the rest of the cookie ingredients, mix until combined.
  4. Shape the dough into eight small balls, then, using your hands, flatten and shape into cookies. Bake for around 10-15 minutes until slightly golden. and slightly crispy.
  5. For the drizzle, simply mix all the ingredients into a devine sauce/syrup. Once the cookies have slightly cooled, drizzle or coat them in the caramel sauce. Serve and enjoy!

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