By Chef: Hallie and Reya
Posted: October 19, 2015
The cherry-tahini combo in this recipe is pretty spectacular. It’s like a new (and better!) version of PB&J, only slightly ore tart and a bit more on the savory side of sweet. These buttery cookies are low-sugar, allowing the delicious cherry flavor to shine through, AND allowing you to snack blissfully midday with zero guilt. An ideal treat for potlucks, a kid-friendly dessert, or when you’re just not in the mood to bake. If you don’t have access to fresh cherries right now, simply use frozen organic cherries which have been thawed. Enjoy!
Yield: 9-10 cookies
- ⅔ cup fresh cherries pitted
- 2 tsp. maple syrup
- 1½ tsp. chia seeds
Tahini Thumbprint Cookies
- ¾ cup medjool dates, pitted
- 1 cup organic raw tahini, unsalted
- ¼ cup shredded coconut
- 1 tsp. vanilla extract
- ½ tsp. cinnamon
- ½ tsp. mesquite powder
- ¼ tsp. salt
- In your food processor, combine cherries, chia seeds, and maple syrup until cherries are broken down.
- Pour in a bowl or container and place in your fridge to thicken up.
- Line a large plate with parchment paper.
- Place the dates in your food processor and process to form a date paste.
- Add remaining ingredients and process to combine.
- Using a cookie scoop (medium size works well), scoop 9-10 cookies onto the lined plate.
- Using your fingers, press down in the center of each cookie to form a circular indent where the cherry filling will go. Place cookies in the fridge for about 30 minutes to harden.
- After at least 30 minutes, remove cookies and cherry filling from the fridge.
- Place a spoonful of the cherry filling into each cookie indent to fill (you may have leftover filling — great in place of jam!). Eat immediately and/or store in your fridge.