Three-ingredient Vegan Date Tahini Cookies are sweet, salty, and the perfect little treat! They come together in one bowl and will be ready to munch on in under 45 minutes!
Some links may be affiliate links. I may get paid if you buy something or take action after clicking one of these. If you do decide to buy, thank you! Your purchase allows me to continue sharing healthy and delicious recipes!
Jump to:
My favorite part about these cookies, besides being gluten-free, vegan, grain-free, and butter-free, is they are also sugar-free! That's right, not even maple syrup or honey is added to these cookies. They are perfectly sweet from the Medjool dates.
Vegan date tahini cookies pair perfectly with a freshly brewed cup of coffee, a mug of maple-tahini latte, or a simple cup of tea.
How to make this recipe
- The first step to making vegan date tahini cookies is to preheat the oven to 350 degrees and line a cookie tray with parchment paper.
- Next, soak the pitted Medjool dates in hot water for about five minutes. This step can be skipped if you use very plump and juicy dates. Once the dates have soaked, drain the water and press the dates with your hands, removing as much water as possible. Place the dates in a food processor and process for about one minute until slightly smooth.
- Add the tahini, coconut flour, and a pinch of salt to the dates. Process the cookie mixture until it is smooth and there are no clumps. The dough may be slightly grainy or clumpy, but don't worry, it will bake together in the oven.
- Next, using a cookie scoop, scoop some of the cookie dough out and roll it into a ball. Roll the cookie dough ball in the sesame seeds, then place it on the cookie tray. Gently press down, forming a small disc. Continue with the remaining cookie dough.
- Bake the cookies in the oven for about 20 minutes or until slightly golden brown on the sides. Remove from the oven and allow to cool completely before enjoying!
Equipment and ingredients you will need
How to store leftovers
Store leftover vegan date tahini cookies in an airtight container on the counter for up to five days. These cookies can also be frozen and enjoyed later. Remove them from the freezer and allow them to sit on a plate at room temperature for thirty minutes before enjoying.
Let's stay connected on social media! Please leave a star rating on the recipe card and comment below! Tag @LoveChefLaura on Instagram and hashtag #lovecheflaura so I can see your creations!
Are you looking for more delicious tahini recipes? Check out this Maple-Tahini Latte, Salted Dark Chocolate Tahini Caramels, and for a savory recipe, this creamy Tahini Green Goddess Dressing.
Vegan Date Tahini Cookies
Ingredients
- 1 ½ cups medjool dates, pitted
- ½ cup smooth tahini
- ¼ cup coconut flour
- pinch of salt
- sesame seeds for rolling
Instructions
- Preheat the oven to 350 degrees and line a cookie tray with parchment paper.
- Next, soak the pitted medjool dates in hot water for about five minutes. This step can bee skipped if you are using very plump and juicy dates. Once the dates have soaked, drain the water and press the dates with your hands removing as much water as possible. Place the dates in a food processor and proceess for about one minute until slightly smooth.
- Add the tahini, coconut flour, and a pinch of salt to the dates. Process the cookie mixture until it is smooth and there are no clumps. The dough may be slightly grainy or clumpy, but don't worry, it will all bake together in the oven.
- Next, using a cookie scoop, scoop some of the cookie dough out and roll it into a ball. Roll the cookie dough ball in the sesame seeds then place it on the cookie tray. Gently press down forming a slight disc. Continue with the remaining cookie dough.
- Bake the cookies in the oven for about 20 minutes or until slightly golden brown on the sides. Remove from the oven and allow to cool completely before enjoying!
I just made these. They're perfect. I'm having a serious love affair with dates and tehina. Thank you!