Vegan oatmeal, tahini and date cookies: quick recipe for a sweet snack or breakfast
Tahini, tahini or sesame paste has become our perfect substitute for butter when making vegan sweets, also ideal for those who cannot eat dairy products for any reason. British Benjamina Ebuehi’s oatmeal and date cookies promised to be the perfect sweet treat for a rainy Sunday afternoon at home, and they did not disappoint.
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These cookies are a twist on the typical oatmeal and raisin cookies from Anglo-Saxon pastries, combining a crunchy exterior texture with a more tender heart, and that mix of sweet toasted flavors perfectly balanced with tahini, which although it does not contain salt as such , provides an interesting “salty” aftertaste.
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Ebuehi also adds Golden syrup, the typical British golden syrup that in Spain can be found in specialized or import stores, although it is perfectly replaceable with another vegetable syrup that is not very viscous. In fact, the dough for these cookies is so simple that it is easy to customize it to taste on the fly; They will almost certainly come out rich.
Ingredients
For 25 units
Tahini 100g
Water 30ml
Mild extra virgin olive oil or sunflower or rapeseed oil 60 ml
Golden syrup or golden syrup or agave or similar 40 g
Sugar 60g
Vanilla essence 10 ml
Pastry flour 125 g
Fine oat flakes 80 g
Baking soda (1 teaspoon) 6 g
Dates (or to taste) 8
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How to Make Vegan Oatmeal, Tahini, and Date Cookies
Difficulty: Easy
Total time 30 m
Preparation 15 m
Cooking 15 m
Preheat the oven to 160ºC with air or 175ºC with heat up and down, and prepare one or two trays with sulfurized baking paper. Remove the stone from the dates and chop into pieces of the size you prefer.
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Mix the tahini with the water, oil, syrup and vanilla in a container, with a whisk. Add the sugar and incorporate evenly. Separately combine the flour, oats and baking powder. Pour the first mixture, mix a little and add the dates.
Avea Tahina Date Cookies
Vegan oatmeal cookies
Finish combining the dough by hand and take portions with a spoon to form balls with your hands. Distribute separately on the trays and flatten with a wet fork or with your fingers, leaving the thickness you prefer depending on whether you are looking for crunchier or more tender cookies.
Bake for about 14-16 minutes, until the edges begin to toast. Wait a bit out of the oven before letting the cookies cool completely on a rack.
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