Sesame Date Cookies with Golden Turmeric Milk

  • Prep-time: / Ready In:
  • Makes 18 cookies + 1 cup milk
  • Serving size: 1 cookie + a splash of milk
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Fragrant with cardamom and nutmeg, and with chunks of dried dates and cranberries dotted throughout, these chewy-on-the-inside and crisp-on-the-outside cookies have a festive air. A shot of plant milk flavored with golden turmeric is the perfect dipper, but you can also enjoy them plain, tucked into your lunchbox, or with a cup of tea. Made with brown rice flour and sweetened with blended dates, these kid-friendly, gluten-free date cookies are free from processed sugar and are as healthy as they are delicious.

For more inspiration, check out these tasty ideas:

By Kathryn Hendrix, RDN, LD,

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Ingredients

Cookies

  • 20 pitted Deglet Noor dates, chopped
  • 2 cups boiling water
  • 2 tablespoons flaxseed meal
  • 1 cup brown rice flour
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 2 tablespoons tahini
  • 1 teaspoon pure vanilla extract
  • ½ cup dried cranberries
  • 2 teaspoons sesame seeds

Golden Turmeric Milk (optional)

  • 1 cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or oat
  • 3 pitted Deglet Noor dates
  • 1½ teaspoons grated fresh turmeric or ½ teaspoon ground turmeric
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon pure vanilla extract
  • Pinch freshly ground black pepper

Instructions

  • Preheat oven to 425°F. Line a baking sheet with parchment paper. In a bowl soak 10 of the dates in the boiling water 10 minutes; drain well.
  • In a small bowl stir together flaxseed meal and ¼ cup room-temperature water. Let stand 5 minutes. In a large bowl stir together flour, cardamom, nutmeg, baking soda, and salt.
  • In a food processor combine soaked dates, flaxseed mixture, tahini, and vanilla; blend until smooth. Add another 10 dates and the cranberries; pulse until incorporated. Add date mixture to flour mixture; stir until well incorporated. (You may need to work the dough a bit to combine.)
  • Turn the dough out onto a sheet of waxed paper; shape into a ball and flatten slightly. Top with another sheet of waxed paper and roll out until ¼ inch thick. Using desired-shape cookie cutters, cut out dough. Place cutouts on the prepared baking sheet. Brush cutouts with water and sprinkle with sesame seeds. Gently press seeds into dough.
  • Bake 8 to 10 minutes or until golden brown. Transfer to a wire rack; let cool.
  • To make Golden Turmeric Milk (optional), in a small food processor, combine ¼ cup of the milk with the dates. Process until a smooth paste. Add the remaining milk and the remaining ingredients. Process 2 minutes or until smooth. Pour into a small saucepan; heat over medium-high just until steaming. Serve as a dipper for cookies.
Nutritional Information:

Per serving (1 cookie + a splash of milk): 124 calories, 25 g carbohydrates, 3 g protein, 2 g total fat, 0 g saturated fat, 0 g cholesterol, 135 mg sodium, 3 g fiber, 12 g sugar

Note: Nutritional information is provided as an estimate only.

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About the Author

Headshot of recipe developer and nutritionist Kathryn Hendrix (nee Standing)

About the Author

Kathryn Hendrix, RDN, LD

Kathryn Hendrix (née Standing) has a bachelor of science in dietetics from Iowa State University and degree in culinary arts from Johnson & Wales University. Hendrix worked clinically in behavioral health as a registered dietitian, while also developing low-inflammatory and vegan meals for therapeutic diets. She has over 10 years culinary experience, including as a chef in Colorado, and she has been cooking vegan her whole life. She now serves as a culinary specialist in a test kitchen, testing and developing recipes and specializing in whole-food, plant-based; vegan; and gluten-free.
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