Fragrant with cardamom and nutmeg, and with chunks of dried dates and cranberries dotted throughout, these chewy-on-the-inside and crisp-on-the-outside cookies have a festive air. A shot of plant milk flavored with golden turmeric is the perfect dipper, but you can also enjoy them plain, tucked into your lunchbox, or with a cup of tea. Made with brown rice flour and sweetened with blended dates, these kid-friendly, gluten-free date cookies are free from processed sugar and are as healthy as they are delicious.
For more inspiration, check out these tasty ideas:
- Pumpkin Cranberry Cookies
- Dreamy Zucchini Breakfast Cookies
- Sweet Potato Chocolate Chip Cookies
- Chewy Apple-Raisin Oatmeal Cookies
Yield: Makes 18 cookies + 1 cup milk
Time: 30 minutes
Ingredients
Cookies
- 20 pitted Deglet Noor dates, chopped
- 2 cups boiling water
- 2 tablespoons flaxseed meal
- 1 cup brown rice flour
- ½ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 2 tablespoons tahini
- 1 teaspoon pure vanilla extract
- ½ cup dried cranberries
- 2 teaspoons sesame seeds
Golden Turmeric Milk (optional)
- 1 cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or oat
- 3 pitted Deglet Noor dates
- 1½ teaspoons grated fresh turmeric or ½ teaspoon ground turmeric
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon pure vanilla extract
- Pinch freshly ground black pepper
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper. In a bowl soak 10 of the dates in the boiling water 10 minutes; drain well.
- In a small bowl stir together flaxseed meal and ¼ cup room-temperature water. Let stand 5 minutes. In a large bowl stir together flour, cardamom, nutmeg, baking soda, and salt.
- In a food processor combine soaked dates, flaxseed mixture, tahini, and vanilla; blend until smooth. Add another 10 dates and the cranberries; pulse until incorporated. Add date mixture to flour mixture; stir until well incorporated. (You may need to work the dough a bit to combine.)
- Turn the dough out onto a sheet of waxed paper; shape into a ball and flatten slightly. Top with another sheet of waxed paper and roll out until ¼ inch thick. Using desired-shape cookie cutters, cut out dough. Place cutouts on the prepared baking sheet. Brush cutouts with water and sprinkle with sesame seeds. Gently press seeds into dough.
- Bake 8 to 10 minutes or until golden brown. Transfer to a wire rack; let cool.
- To make Golden Turmeric Milk (optional), in a small food processor, combine ¼ cup of the milk with the dates. Process until a smooth paste. Add the remaining milk and the remaining ingredients. Process 2 minutes or until smooth. Pour into a small saucepan; heat over medium-high just until steaming. Serve as a dipper for cookies.
The post Sesame Date Cookies with Golden Turmeric Milk appeared first on Forks Over Knives.
