Equipment

  – cast iron skillet
  – 2 mixing bowls
  – food processor
  – Ingredients
  – 3/4 cup chopped Kartago pitted dates (about 12 Deglet Noor dates)                                                           – 1 cup AP flour
  – 1 teaspoon baking soda
  – 1/4 teaspoon salt
  – 3/4 cup tahini
  – 1/2 cup almond milk
  – 3/4 cup coconut sugar
  – 1 tablespoon maple syrup
  – 1 teaspoon vanilla extract

Instructions
1. Preheat the oven to 350 degrees.
2. Gently spray a cast-iron skillet with baking spray. Set aside.
3. In a large mixing bowl, combine the AP flour, baking soda, and salt. Whisk until well combined. Set aside.
4. In another mixing bowl combine the coconut sugar, vanilla extract, maple syrup, tahini and almond milk. Whisk until smooth and creamy.
5. Grab a food processor and chop your dates into smaller sized pieces. I used about 12 dates or 3/4 cup.
6. Add the pieces into the tahini mixture. Stir until well combined.
7. Pour the wet tahini mixture into the dry ingredients. Blend until your cookie batter forms.
8. Add the batter into the prepared skillet. And press it down using a spatula. You want the batter to be evenly pressed into the skillet.
9. Option to add some dark chocolate pieces to the top before baking.                                                        10. Bake for 22-23 minutes or until cooked all the way through.
11. Serve warm with dairy free ice cream or let it cool and slice it into pieces.