These naturally sweetened cookies really satisfy the craving for a sweet treat. Many recipes call for large amounts of natural sugar or oil – not these cookies. The main problem I’ve found is that a healthy cookie often lacks a certain something – usually the sugar or fat hit that you’re looking for. However, these cookies have it all. The dates, honey and dried fruits sweeten them just right and the tahini and nuts give you the richness you’re looking for.
Ingredients:
½ c. almonds, unroasted, unsalted and ground slightly
¼ cup soft dates, approximately 3-4 larger dates, pitted and ground slightly
1 ¼ cups quick oats (if using old fashioned oats, grind them slightly)
¼ c. raisins or dried apricots (chopped well). In Karachi, pick off any stems or debris & rinse well. Soak briefly & drain.
¼ cup unsweetened coconut (“powder” in Karachi, other places may call it “shredded”)
1 T. honey (or maple syrup to keep it vegan)
2 T. Tahini
Mix the almonds, dates, oats, dried fruits, and coconut in a medium bowl. In a separate small bowl, whip the aquafaba with a hand blender until white & fluffy. Add the honey and tahini to the aquafaba, stir well then add it to the oat mixture. Stir and use hands to knead it together.
Cover and refrigerate briefly while preheating the oven to 350 degrees.
Make ¼ cup cookies (about 7) into balls. Place them on a parchment lined tray and squash them slightly. Bake for 20 min or until bottom edges begin to brown.
Substitutes:
For almonds, swap for walnuts, pecans, or a seed of choice.
For the aquafaba you could substitute one flax egg.
For the tahini, swap out ¼ c. peanut butter.
cookinginkarachi 