Tahini, Date, and Cardamom Snowball Cookies [vegan + gluten free]

For Day 3 of Cookie Week, let’s add some fun little snowball cookies to the holiday table!

But instead of the traditional snowball cookies that are, essentially, just a shortbread cookie rolled in powdered sugar, these ones are made with oats, tahini, dates, cardamom, and…not much else.

The dough is made entirely in the bowl of a food processor, gets scooped into plump little balls, baked for 10 minutes, then rolled in powdered sugar for the perfect kiss of sweetness in every bite.

They’re a little bit more earthy-crunchy than the originals (that sometimes get called Mexican wedding cookies or Russian tea cookies), and I love that about them; the subtle sweetness and fragrant cardamom flavor make these snowball cookies extra special.

But, for real, if you leave out the baking powder and cardamom, the cookie dough is essentially the same as many of my energy ball recipes. I’m still not entirely sure how the combination of dates, oats, and tahini can turn into a cookie, but I’m not here to question the inner workings of cookie magic.

Originally, I set out to makes these a slice-and-bake style cookie, but found the dough to be a little too textured and crumbly to hold up well when sliced; then I decided to just bake them as regular cookies, but quickly discovered that the balls of cookie dough didn’t spread at all in the oven, instead maintaining the exact shape they had when I scooped the dough.

After tweaking the flavors a little bit (namely, increasing the vanilla, salt, and cardamom), I found myself with a cookie dough made without butter or sugar that somehow created the perfect little cookie balls, just waiting for their dusting of powdered sugar.

Three batches later, and I think they’re absolutely holiday-worthy. The combination of tahini, oats, and dates creates a tender but hearty cookie that stays soft for daeaaaays after baking. Cardamom makes them taste like special Christmas cookies, and an entire tablespoon of vanilla (yup, really) makes them taste extra decadent.

If you’re looking for a fun new cookie to add to your holiday spread, these tahini, date, and cardamom snowball cookies are sure to become a new favorite!

If you make them, be sure to leave a comment below letting me know what you think, or take a picture of them and share it with me on Instagram so I can see! 

Happy baking, friends! See you back here tomorrow with the next recipe for cookie week! 

XO,

Chelsea

Tahini, Date, and Cardamom Snowball Cookies

Time: 30 minutes
Yields: 20-24 cookies

Ingredients:

• 2 cups rolled oats
• 2 cups medjool dates, pitted (about 16 dates)
• 1 cup tahini
• 1 Tablespoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon cardamom
• 1/4 teaspoon sea salt
• 1/2 cup powdered sugar, for coating cookies

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper and set aside (optional-parchment isn’t necessary to prevent sticking, just for easier clean-up!).
2. Place oats in the bowl of a food processor and blend for 10 seconds, to break down the oats into a flour-like consistency. Add all remaining ingredients (except powdered sugar) and pulse 10-15 times, until a shaggy dough is formed. It will be crumbly, but should stick together when pinched with your fingers. Some small visible bits of dates are fine, but the dough should otherwise be well mixed.
3. Use a small cookie scoop to portion the dough into 2-Tablespoon sized balls, rolling each between your palms to help round them out. Place them all on the sheet pan (no need to leave space for them to spread in the oven, as they won’t).
4. Bake for 10 minutes, then let cool on the pan for 10 minutes before rolling in powdered sugar.
5. Store leftovers in an airtight container for 3-5 days.

NOTES
If your dates are not soft and sticky, cover them with hot water and soak for 10 minutes, or microwave for about 10 seconds, before using.

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