Black Sesame Date Cookies

Ingredients

Dry Ingredients

• 2 to 3 tablespoons black sesame seeds, crushed
• 1 cup blanched almond flour
• 2 tablespoons tapioca starch
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 tablespoons brown sugar
• 1 teaspoon vanilla powder, or add vanilla extract with the wet ingredients
• 1/3 cup chopped dates, or more, to taste

Wet Ingredients

• 1/4 cup maple syrup
• 2 tablespoons tahini
• 1 tablespoon non-dairy milk

For Topping

• more black sesame seeds
• brown sugar

Steps

1. Crush the sesame seeds coarsely with a mortar and pestle, or pulse a few times in a spice grinder until somewhat crushed, then set aside. Whole seeds can also be used. Chop the dates if not already chopped, leaving them slightly larger or smaller according to preference, and set aside.
2. Put the almond flour, tapioca starch, salt, cinnamon, baking powder, baking soda, brown sugar and vanilla powder, if using, in a bowl. Press and mix to break up almond-flour or sugar lumps and combine thoroughly. Mix in the sesame seeds and chopped dates.
3. Make a well in the dry mixture and add the tahini, maple syrup and non-dairy milk. Mix within the well first so the tahini and maple combine a little, then mix into the dry ingredients. If choosing vanilla extract, add it with these wet ingredients. Depending on measuring and ingredients, the dough may be a little sticky or more sticky; that is fine because it will be chilled.
4. Chill in the freezer for 15 minutes or the fridge for half an hour or so. Meanwhile, heat the oven to 335° F (168° C) and line a baking sheet with parchment.
5. Take the chilled dough from the fridge. Scoop onto the parchment-lined sheet with a 2 tablespoon cookie scoop, then press with a spatula to flatten slightly. Top with more black sesame seeds and a pinch of brown sugar. Bake for 15 to 17 minutes.
6. When evenly spread and beginning to turn golden at the edges, you can take the cookies out. If they are not golden enough, after the 14 to 15 minute mark you can increase to 345° F (174° C) and bake another minute or two, then remove. If puffed, slam the cookie sheet on the counter to settle them into a chewy texture. Cool on the sheet for a minute or so, remove the parchment from the sheet and cool another 10 minutes before enjoying.
7. Store on the counter for upto 3 days, or refrigerate for longer storage, upto 2-3 weeks.