Oat Chocolate, Date and Tahini Cookies*

Yield: Makes 12

Author: Holly White

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Oat Chocolate, Date and Tahini Cookies

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Ingredients

• 100g tahini
• 2 tbsp water
• 60ml neutral oil
• 45g Date syrup
• 2 tsp vanilla extract
• 120g caster sugar
• 125g plain flour
• 75g jumbo oats
• 1 tsp bicarbonate of soda
• 130g chopped dates
• 40g dark chocolate, broken into small chips
• Pinch of sea salt

Instructions

1. Heat the oven to 180C (160C fan)/350F/gas 4 and line two large baking trays with oiled greaseproof paper.
2. Put the tahini, water, oil, date syrup and vanilla in a bowl, and then stir in the sugar.
3. In a separate bowl, mix all the remaining ingredients. Pour in the tahini mixture and stir thoroughly to make a thick dough. Divide the dough into 12, roll into balls, put them on the baking trays and flatten them with your hand.
4. Bake for 15minutes, until browned and the edges are firm but the middle is still a little soft. Leave to cool for a few minutes, then transfer to a wire rack to cool completely.

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*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.