I was immediately intrigued by a recipe for Orange Blossom Tahini Cookies at Savory Simple. Beautiful little cookies – but what was hooked me was the use of tahini. I’d only ever used it for savory dishes. I tucked the recipe away and well, kind of forgot about it until I made my date crumble mistake. 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
2015-05-17 12:31:57
Serves 8
Bursting with sweet, fruity flavor, these cookies area a great way to use some of that almond meal you have languishing in the freezer.
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Prep Time
2 hr
Cook Time
15 min
Total Time
2 hr 15 min
Nutrition Facts
Serving Size
112g
Servings
8
Amount Per Serving
Calories 382
Calories from Fat 149
% Daily Value *
Total Fat 17g
27%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 4g
Cholesterol 15mg
5%
Sodium 78mg
3%
Total Carbohydrates 56g
19%
Dietary Fiber 3g
13%
Sugars 23g
Protein 5g
Vitamin A
16%
Vitamin C
4%
Calcium
7%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 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
Instructions
- 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 350-degrees F 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.
Notes
- See the link in the blog post for the recipe for Date, Cherry, Walnut & Ginger Crumble.
an unrefined vegan http://www.anunrefinedvegan.com/
Now I have to make your crumble so I can make those cookies Annie! They look so good I could eat them for breakfast!
Breakfast would work!
Thanks for the shout out Ann! Loving the cookies – only ever used tahini for humus, clearly it’s time to get a bit more creative 🙂
My pleasure! The challenge is great idea!
You had me at date 😀
These cookies look so soft and chewy and perfect for breakfast!
Cheers
Choc Chip Uru
Haha! I’m seeing a breakfast theme running through these comments! Guess I lack imagination – but I’d sure eat ’em for breakfast now that you mention it!
They look beautiful!
Thanks for the inspiration!
LOOK at that sugar on top!! HEAVENLY!! I thing these cookies sound fabulous. You could sell these at all coffee shops. In fact, I want to open a food truck and when I do, I shall have you sell these!
Ooooh, that sounds fun!!
Oh yay! You posted the cookie recipe. I have made cookies with tahini before and yep — they are good. Love the heartiness of these with all the nuts and dates.
Haha – yep, here it is! I’ll be making more tahini-based cookies, that’s for certain! Hope to see one of your recipes – hint, hint!
Great idea to use tahini in the cookies, never tried that! They look divine!
Thanks for sharing!
Thanks, Anne!
Ooh! Never would’ve thought to add the tahini! Gorgeous cookies, Ann!
I know, right?? Had to give it a try.
I love how you tweak the recipe- looks delicious.
This is so like one of my own recipes, except that I use lots of orange zest and cardamom for the flavours. Can’t wait to try this, and it gives me an excuse to make your crumble. Yay!
These are beautiful cookies already–but what isn’t improved by orange zest and cardamom? So many of my favorite flavors. Thank you both for the wonderful ideas!
Oh gosh – lovely! Cardamom is a fave flavor of mine.
What a great way to use that crumble you made! Great flavour combination!
Congrats on the awards 🙂 well deserved!
God luck with the challenge! If I had a bit more time I’d totally take part- maybe I’ll do my own challenge week when I have a few days off.
Never used tahini in a sweet dish before? My oh my… you’ve been missing out! Tahini, figs, walnuts and bananas is a favourite combo of mine, especially over soy yoghurt, mmm.
These cookies look fantastic… I wish my oven didn’t suck so much… it scorched pretty much 98% stuff that goes into it. Bah. When I’m rich and get a new oven I WILL make these!
I’m a tahini newbie, I guess! Hmmm, your yogurt concoction sounds yummy!
These look absolutely scrumptious ^^
Thank you so much!
I shall make this. And I shall eat this. And it will be wonderful.
Indeed! It shall be done!
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