Dattel Tahini Kekse: these little babies are absolutely delicious. They are made with zarte Haferflocken, ground almonds, and tahini, and are packed with natural sweetness from Medjool dates and hint of pure Canadian maple syrup. Plus there’s just a hint of cacao and a pinch of pure bourbon vanilla which subtlety enhance their deep flavour. A flavour I am sure you will love! And since these cookies are vegan, they store well for a number of days. For a cookie that is this easy, with no added sugar (yes to refined sugar free!!) or flour, and vegan to boot, they are satisfying and delicious.

Medjool dates make everything yummy

Ever since I came up with my recipe for sugar-free Almond-Tahini-Date Cookies, I’ve been in love with date cookies. Dates used to be one of those things I was adverse to, until I discovered fresh Medjool dates. They are simply delicious. They have a rich, almost caramel like taste, and soft, chewy texture, which differs from regular dates which have firmer texture and sweet, nutty flavour. So now I’m even doing what Ottolenghi does and adding them to salads.

A tasty sugar-free, vegan cookie for the holidays

I know it is only September, but I made these for colleagues (who loved them) and they said they remind them a little of Christmas and gingerbread. Which was a little surprise, but perhaps the combination of cacao, caramel-like Medjool dates and tahini takes you into some Christmassy place. For me, it’s holidays. So if your Christmas involves some kind of cookie tradition (as I know it does in a lot of places in the world) and you’re looking to make something a bit healthier (and still with that sense of comfort) then these could be the cookie for you. So be sure to save this recipe. And my almond date cookies. A side by side taste test would definitely be a treat!

Tahini Medjool Date Cookies (vegan)

Garnishing ideas for Dattel Tahini Kekse

On their own these cookies aren’t so pretty. Brown never really is. So there are so great ways to make prissy them up a little.

  • I like to use sesame seeds, but here is a couple other ideas of how to dress these Dattel Tahini Kekse:
  • Try rolling them in cacao nibs. This adds a deep cacao flavour and the bonus is they don’t melt during baking.
  • Top them with unsweetened coconut chips or roll them in ground coconut.
  • Dip half the cookie you could also dip half the cookie in melted dark chocolate (I like a mild 85% cacao organic chocolate.
  • You can also press a nut, such as almonds or pistachios into the middle.
5 from 1 vote
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Tahini Medjool Date Cookies

A super delicious date cookies with deep flavours. Refined sugar-free, these are naturally sweetened with Medjool dates and maple syrup. Perfectly suitable for anyone following a vegan or gluten-free diet.

Course Cookies
Category Baking
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12
Calories 136 kcal
Autor elle

Ingredients

  • 1 cup fine-cut rolled oats (certified gluten-free if needed) (100g)
  • 1/2 cup blanched ground almonds (55g)
  • 1/2 tsp baking soda
  • 1/2 tsp coarse sea salt
  • 1/2 tablespoon raw cacao powder (fat-reduced)
  • 1/8 tsp pure vanilla powder
  • 6 fresh Medjool Dates (ca 110 g), pitted and chopped
  • 1/2 cup tahini (well-stirred) (125g)
  • 4 tablespoons maple syrup (60 ml)
  • 1 tablespoon water
  • sesame seeds to garnish

Method

  1. Preheat the oven to 350ºF / 175°C and line baking sheet with parchment paper.

  2. In a mixing bowl, stir together the oats, almond flour, baking soda, salt, cacao and vanilla.
  3. Transfer to a food processor. Add the tahini and maple syrup, plus one tablespoon cold water. Process to form a thick dough. You'll know dough is right consistency when it is smooth and turns into a ball in the food processor.

  4. Scoop/roll into balls (about 3cm) and arrange on the prepared cookie sheet (they will spread a little so don’t overcrowd). Press down with your fingers to flatten slightly.
  5. Transfer to oven. Bake on the middle rack for 10-12 minutes, and the cookies have puffed slightly.
  6. Remove from the oven and cool for at least 10 minutes, in order to let cookies set/firm up.
  7. Enjoy at room temperature ( they are also delish warm!).
  8. Store in an airtight container for 4-5 days, or in the fridge for up to a week. For longer storage, these can be frozen.

Notes

  • I prefer blanched ground almonds for the cookie recipe, as they are finer than ground almonds with the shell.
  • Fresh Medjool dates can be found at the farmer's market, turkish shops or larger supermarkets. If using firm, dry Medjool dates, soak them in warm water first to soften them.
  • I think these date cookies are plenty sweet, if you have quite a sweet tooth, then instead of 1 tablespoon water, use 1 more tablespoon maple syrup.
  • Check out my suggestions above for other ideas on how to decorate these date tahini cookies.

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