Description
Delicious apricot-cardamom oatmeal cookies that are dairy-free and nut-free, perfect for a healthy snack.
Ingredients
Scale
- 8 ounces (227g) pitted dates, chopped
- 3/4 cup (180ml) water
- 1 cup (90g) old-fashioned rolled oats
- 11/2 teaspoon (2g) ground cardamom
- 11/2 teaspoon (2g) cinnamon
- 1/21/2 teaspoon (2g) baking soda
- 1/4 cup (64g) tahini
- 1 1/21/2 teaspoons (7.5ml) vanilla extract
- 1 1/2 cups (135g) old-fashioned oats
- 1/2 cup (75g) chopped apricots
- 1/4 cup (37g) white sesame seeds
Instructions
- Scoop & Shape Dough: Start by scooping the dough into small balls, about the size of a tablespoon. Roll them gently between your palms to get a nice smooth shape. This helps them bake evenly. If they are too sticky, your hands may get messy, so keep an eye on the consistency.
- Arrange on Baking Sheet: Place the cookie dough balls on a lined baking sheet, giving them some space to spread. You will want them to have room to breathe while baking, which prevents them from merging into one giant cookie. Just be cautious not to overcrowd the sheet, or they will not bake properly.
- Bake & Smell the Goodness: Pop those cookies in the oven and bake until they are golden and fragrant, which should take around 17 minutes. Keep an ear out; the sweet smell will waft through your kitchen. Pull them out once the edges look set, even if they seem a bit soft in the middle.
- Cool Before Serving: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This step helps them firm up and prevents breaking. If you skip this, you might end up with a crumby mess! Once they cool down completely, enjoy the fruits of your labor.
Notes
- Storage Tips: Store in an airtight container at room temperature for up to one week.
- Expert Tips: For chewy cookies, make sure your dates are very soft. If they seem dry, add a splash of water to the mixture.
- If the cookies do not spread while baking, flatten the dough before placing it in the oven to help shape them.
- If you are grinding cardamom, start with 1/21/2 teaspoon to avoid overpowering the cookie flavor.
- When using fresh apricots, chop them finely to mix well and add sweetness without increasing the overall sugar content.
- If you prefer higher crunch, consider swapping out sesame seeds for chopped walnuts or pecans.
- Reheating Instructions: Reheat cookies in the oven at 350 degrees F for about 5 minutes until warmed through.
- Serving Suggestions: Pair with tea for a delightful afternoon snack or serve alongside a fruit salad for contrast. They can also be enjoyed with a scoop of coconut ice cream.
- Recipe Variations: You can add chocolate chips for a sweet twist or incorporate shredded coconut for texture. Using almond butter instead of tahini can give a nutty flavor.
- Ingredient Notes: Use fresh apricots for the best flavor. If you cannot find them, dried apricots can be used, but adjust the moisture accordingly.
Nutrition
- Serving Size: 1 cookie
- Calories: 98
- Sugar: 9.6g
- Sodium: 30.8mg
- Fat: 2.9g
- Saturated Fat: 0.4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17.3g
- Fiber: 2.3g
- Protein: 2.2g
- Cholesterol: 0mg