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Every winter, my family hits up the slopes in Tahoe to have a white Christmas. Growing up on the East Coast, snow dictated that winter holiday feel for me, and being in the Bay Area, it rarely feels like winter to me. This year due to COVID precautions we won’t be going to the mountains, so instead I tried to bring the mountains to us via these Chocolate Date Tahini Cookies! These are simple slice and bake cookies made with Chocolate Date Tahini from Just Date Syrup and Seed + Mill’s collaboration! These Chocolate Date Tahini cookies are like mini shortbreads with almost a chocolatey, peanut buttery, nutty flavor. I used white chocolate and sugar sprinkles to create little snow-covered mountain peaks!
To make the mountainous shape, I roll the chocolate date tahini cookie dough into a log and then used my hands to shape it into a triangle before freezing it solid. The best part is mountains are supposed to be craggy and rocky so no need for them to be perfect triangles!
If you enjoy these cookies try out my Pistachio Cardamom Tahini cookies too!
If you end up making these be sure to tag me on social media at @milkandcardamom!
Chocolate Date Tahini Cookies
- Total Time: 25 minutes
- Yield: 20 1x
- Diet: Vegetarian
Description
Chocolate Date Tahini Cookies shaped into little mountains and drizzled with white chocolate snow! Makes 3 dozen cookies
Ingredients
- 2 1/4 cups (281 g) all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 3/4 cups (397 g) unsalted butter, at room temperature
- 1/4 cup (30 g) powdered sugar
- 1/2 cup (100 g) granulated sugar
- 1 cup Just Date Syrup Chocolate Date Tahini , stirred well
- 5 oz white chocolate, melted
- white sprinkles or sugar crystals (optional)
Instructions
- In a small bowl, add flour, cinnamon, and salt and whisk together.
- Add butter, powdered sugar, granulated sugar, and chocolate date tahini to a separate mixing bowl. Mix on medium speed until smooth. Make sure to scrape down the bowl. Add the dry ingredients and mix until well combined.
- Spoon dough out onto a sheet of plastic wrap and use damp hands or a spatula to shape the dough into a triangular log. Wrap the dough in plastic wrap and refrigerate for at least 4 hours.
- Pre-heat the oven at 300°F. Line a baking sheet with parchment paper.
- Unwrap the dough and cut into 1/4 inch slabs. Place the cookies 2 inches apart onto a parchment-lined baking sheet.
- Bake for 14 – 16 minutes or until the edges are firm but not browned. Cool on the cookie sheet and place on a wire rack.
- Spoon melted white chocolate into a small sandwich bag and snip off a small corner with scissors. Drizzle the white chocolate onto the cookies to make the mountains look like they are snow-covered. and sprinkle with more white sprinkles if you’d like! Place in the fridge until the chocolate is set. Store cookies in an airtight container for up to 5 days.
Notes
If you don’t have chocolate date tahini, you can substitute it with regular tahini and substitute 1/4 cup of the all-purpose flour with unsweetened cocoa powder.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: American
