Vegan Date Tahini Cookies

vegan date and tahini cookies stacked on top of each other

4.45 from 9 votes

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!

Prep Time15

Cook Time20

Total Time35

Course: Snack

Keyword: cookies, dairy-free, dessert, gluten-free, snack, vegan, vegetarian

Servings: cookies

Calories: 120.7kcal

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!

Nutrition