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Makes: 18 cookies
7 ounces dates
1 tablespoon tahini
1/3 cup dark chocolate chips
1 teaspoon coconut oil
Sea salt, for garnish
1. Purée dates and tahini in a blender for about a minute, then freeze mixture for 15 minutes. Line a cookie sheet with wax paper. Measure out mixture by the teaspoon, roll, flatten to quarter-size bites, and lay on the prepared sheet.
2. Melt chocolate and coconut oil in a double boiler, stirring frequently. (If you don’t have a double boiler, place a stainless-steel bowl on top of a pot of boiling water so that the bowl rests in the water but doesn’t touch the bottom of the pot, and melt the ingredients in the bowl.) Using a fork, dip cookies into chocolate to lightly coat and return to the cookie sheet.
3. When all cookies are coated, lightly dust with sea salt to taste. Place the cookie sheet in the freezer for 20 minutes, then move to the refrigerator. Serve cold, or at room temperature if you prefer them softer, but store in the refrigerator.
Chocolate chip, oatmeal raisin, even Thin Mint! These butter- and egg-free treats are the perfect gift or dessert to take to a party—just be sure to bake extra batches so you can savor some yourself!
vegan cookies: chocolate caramel
6 Vegan Cookies to Celebrate the Holidays