White Miso, Tahini and Almond Butter Cookies
These cookies have a good amount of energy and protein in them and are so delicious. The mixture can be made up to three days ahead.
lactose free/vegan if using egg replacer.
Ingredients
10 large dates, pit removed
¼ cup tahini
1¼ cups plain flour
1 teaspoon baking powder
¾ teaspoon baking soda
⅓ cup white miso
1 cup oats
½ cup Almond Butter (or nut butter of your choice)
2 eggs (or equivalent egg replacer for vegan cookies)
¾ cup maple syrup
4 tablespoons chia seeds
2 tablespoons, date soaking water (from step 1.)
salt flakes, for topping
Method
Place the dates in a bowl and just cover with boiling water. Let the dates sit for 15 minutes.
To the bowl of a food processor add the plain flour, baking powder, baking soda and oats and pulse until blended. A bit of texture in the cookies is good for those that like it, otherwise continue to pulse until fairly smooth.
Tip the dry mixture into a large mixing bowl.
Drain the water off the dates, reserving 2 tablespoons of soaking water.
Now put into the bowl of the food processor the dates, the 2 tablespoons of soaking water, tahini, chia seeds, almond butter, eggs, maple syrup and miso and blend until smooth.
Add the wet ingredients to the dry ingredients and mix with a large spoon until well incorporated.
Rest the mixture in the fridge for 20 minutes - 1 hour. The mixture will happily sit in the fridge, well covered, for 3 days before baking.
While the dough is resting, preheat the oven to 190ºC.
Line 2 baking trays with baking paper.
Roll out balls of dough, around the size of a walnut in its shell, and flatten slightly.
Sprinkle a little flaked salt over each cookie.
Bake for in the oven for 15 minutes. Cool completely before eating.
Recipe: Angela Wiegard for Hale Bars
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