Ingredients

• 8 ounces pitted dates (10 to 12 Medjool or 20 to 24 Deglet Noor), chopped

• ¾ cup water

• 1 cup old-fashioned rolled oats (will be ground into flour)

• 1 teaspoon ground cardamom (see Notes)

• 1 teaspoon cinnamon

• ½ teaspoon baking soda

• ¼ cup tahini

• 1½ teaspoons vanilla extract (or seeds from 1 to 2 vanilla beans)

• 1½ cups old-fashioned oats

• ½ cup chopped peaches

• ¼ cup white sesame seeds (without their light brown hulls)

 Instructions

1. Place the pitted and chopped dates into a small bowl with the ¾ cup water and set aside for at least 15 minutes so the dates can soften. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. Grind 1 cup of rolled oats into flour with a blender. Transfer to a medium bowl, and whisk in the cardamom, cinnamon, and baking soda.

3. Transfer the dates and water to a blender, and add the tahini and vanilla, and blend until smooth (using a tamper if necessary, as this will be a little thick).

4. Add the date mixture to the bowl of dry ingredients and stir until all of the dry ingredients disappear. Stir in the oats, apricots, and sesame seeds.

5. To get the most uniformly sized cookies, use a 2-tablespoon cookie scooper or a soup spoon. Place 12 scoops of dough onto each baking sheet. These cookies will not spread out during baking, so press each scoop with your fingers or a small piece of parchment, until it is the size and shape of an already-baked cookie.

6. Bake for 16 to 17 minutes, or until lightly browned. Remove from the oven and let cool for 5 minutes before transferring to a cooling rack.

original recipe: http://www.straightupfood.com/blog/2018/06/26/apricot-cardamom-oatmeal-cookies/