Total Calories: 216
Yield: 18 to 20 cookies
1. Preheat the oven to 350°F. Lightly oil a cookie or baking sheet and set aside.
2. To make the filling, place the dates and water in a small saucepan over medium heat and cook for 10 minutes. Transfer to a blender, add the maple syrup, and blend until smooth. Set aside.
3. Cream together the tahini, oil, maple syrup, and vanilla in a medium bowl. Slowly add the flour and stir to form a stiff dough. If necessary, mix the dough with your hands and knead it a few times to make it hold together. If it is still too crumbly add a tablespoon or so of water.
4. Pinch off pieces of dough, shape into balls the size of small walnuts, and place on the cookie sheet. With your thumb, press a well into the center of each ball. If desired, shape the outer edges with your fingers to get rid of any cracks in the dough and to give the cookies a more regular form. Drop about 1 teaspoon of filling into each well.
5. Bake on the top rack of the oven for 15 minutes, or until the cookies are browned on top. If they aren’t browning, turn your oven to broil and cook a couple minutes more. Watch closely so they don’t burn.
6. Cool the cookies for a few minutes before removing from the baking sheet with a spatula. Transfer to a wire rack to finish cooling.
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