Vegan Tahini Date Cookies
These much-loved, vegan tahini date cookies are easy to make with just 3 ingredients: oats, dates and tahini! You will love these popular, healthy treats.
Table of Contents
Features
- quick and easy to make, just 3 ingredients, minimal prep time and 10 minutes of baking time needed
- vegan, gluten-free, oil-free, no added sugar
- taste like caramel!
- make the perfect healthier dessert or snack
Ingredient Notes
- oats – rolled, large flake and quick oats all work
- dates – any variety works as long as they’re soft and moist
- tahini – use creamy, drippy tahini for best results, good tahini should be smooth and not overly bitter
Complete list of ingredients and amounts is located in the recipe card below.
Method
Before You Start: Preheat the oven to 350 F.
Add all the ingredients to a food processor and mix into a thick, crumbly dough. You should easily be able to press the dough together between your fingers.
Shape the dough into 12 cookies and place on a parchment or silicon mat-lined baking tray.
Quick Note: The cookies will not change shape at all during baking so be sure to shape them into the cookie shape you want before hand. You can make them thin or leave them on the thicker side, up to you!
Bake for 10 minutes then let cool on the pan for 15 minutes. Enjoy while warm!
Notes and Tips
- Dates: This recipe works best with soft, moist dates. If your dates are overly dry, soak them in hot water for 15 minutes then drain well before using in the recipe.
- Tahini: Can be substituted with any other nut or seed butter as long as it’s not too dry.
- Additions: Easy to customize with add-ins of your choice. Try up to 1/2 cup of chopped walnuts or pecan, chocolate chips or cacao nibs and/or up to 1 tsp of cinnamon.
- For best results, use an inexpensive kitchen scale to measure the ingredients. This is not totally necessary but I always recommend following my exact measurements if you can! Plus it makes baking super easy because you can just add the ingredients straight into the bowl to the specified weight.
- Texture: These cookies have a soft, dense texture and are not like a traditional cookie. They get a bit browned and crisp on the outside but the inside will be dense and soft.
Storing
- Let cool completely before storing.
- Room Temperature: In an airtight container for up to 4 days.
- Fridge: In an airtight container for up to 1 week.
- Freezer: In an airtight container or freezer-safe bag for up to 3 months.
Related Recipes
- Flourless Peanut Butter Oatmeal Cookies
- Tahini Chocolate Date Balls
- 3-Ingredient Pumpkin Oat Cookies
- Salted Caramel Tahini Cups
- Vegan Almond Date Cookies
Did you make this recipe? Click here to leave a review!
PrintVegan Tahini Date Cookies
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Prep Time: 10
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Cook Time: 10
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Total Time: 20 minutes
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Yield: 12 1x
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Category: Snack, Dessert
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Method: Baking
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Cuisine: Vegan, Gluten-Free
These vegan tahini date cookies are perfectly sweet with hints of caramel thanks to naturally sweet dates. If you love tahini or even if you’ve never tried it, you’ll love these simple, healthy cookies!
Ingredients
Instructions
- Pre-heat oven to 350 degrees F.
- Add all ingredients to a food processor and process until it forms a thick dough you can easily press together between your fingers.
- Shape into 12 cookies and place on a parchment paper or silicone mat-lined baking sheet. The cookies will not change shape during baking so be sure to shape them into cookies beforehand.
- Bake for 10 minutes and let cool on the pan for 15 minutes before handling.
Notes
These cookies have a soft, dense texture kind of like baked oatmeal. They get a bit brown and crisped on the outside but the inside will stay dense and soft. For a somewhat crisper outside, shape them on the thinner side.
For best results, use a kitchen scale to weigh ingredients.
Tahini can be substituted with any other nut or seed butter as long as it’s not too dry.
Additions: Try up to 1/2 cup of chopped walnuts or pecans, chocolate chips or cacao nibs and/or up to 1 tsp of cinnamon.
Dates: It’s important to use soft, moist dates in this recipe. If your dates are overly dry, soak in hot water for 15 minutes then drain well before using in the recipe.
Storing: Let cool completely then store in an airtight container at room temperature for up to 4 days, fridge for up to 1 week or freezer for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 224
- Sugar: 13 g
- Sodium: 5 mg
- Fat: 6 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 6 g
Keywords: easy, 3-ingredient, simple, healthy
Originally published on October 25, 2017. Updated with new text and photos on November 2, 2020.
Absolutely love these easy, healthy but still delicious cookies! I make them with my 3 year old quite often and he already knows all the ingredients ☺️ I also have made them by adding some chocolate tahini that I had and they were soooo good!
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Aww that’s so cute! Chocolate tahini? Sounds AMAZING!! Thanks for the review!
They’re absolutely delicious, thanks for recipe.
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You’re very welcome. Glad you enjoyed them!
I wonder if you could use chopped, fresh, cranberries instead of either figs or dates?
I wouldn’t recommend it as the dates actually bind everything together and add moisture. You could maybe use an equal amount of soaked dried cranberries or raisins though.
Thank you so much for sharing this recipe. My daughter is sensitive to several foods. Since she’s on a rotation diet, using recipes with few ingredients doesn’t put all the ‘good stuff’ in one day. Both girls love them. We’re making these to bring to another non-sensitive home this Friday, and we’re going to shape them using holiday cookie cutters. Thanks again for making my daughter’s first Christmas with dietary restrictions a little better.
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I’m so happy I could help! Hope you all have a wonderful Christmas! Feel free to explore the desserts section as you may find more recipes that work for her. Thanks for the review!
These are so tasty! I adore anything with tahini in and they are so simple to make without added sugar or strange ingredients. Will be making these often 🙂
Thanks for the recipe.
★★★★★
I adore tahini too, so great in baking and desserts! Glad you enjoyed the recipe!
We made it with 1/2 tahini and 1/2 almond butter and we loved them!
★★★★★
Awesome! That combo sounds perfect!
Thank you for sharing this date-lovers’ dream of a quick recipe. I used noor dates which I usually eat plain or throw a hand full in smoothies for sweetness, so I really appreciated this recipe. Question: how do you think these would come out using a microwave?
★★★★★
Hmm, I’m not sure…I’ve never made anything like this in a microwave! Let me know if you try it. I’m so glad you enjoyed them!
These are so great! I make them as instructed but add cinnamon and cardamom. They are so easy to make! I make them to replace cliff bars and I eat them when I hike and as snacks. They really do remind me of cliff bars, minus the excess ingredients and preservative.
★★★★★
Definitely! They are a bit like Clif bars for sure. So glad you enjoy them!!
These are, once again, fabulous! I love how you make healthy ingredients easy to throw together and taste great! I did add the mini chocolate chips and cinnamon. My kids love them! I love them for something to have in my bag for after a workout or run. You mention to wait 15 minutes to cool. Have to admit, I’m glad I snuck one after 10 to enjoy the melting chocolate.😁 Soooo good! Thank you!
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Hi! Is there a way to make these with soaked oats?
Thanks!
I don’t think so unfortunately, they’d be too moist. Unless you toasted them maybe to dry them out? I’m not sure, I haven’t tried it! Sorry!
Thank you for your thoughtful response! Much appreciated
I make these often with mazafati fresh dates and I like to add 2 tbsp of chia seeds and sometimes a little cinnamon. I’m making these right now with all that and some cacao nibs. sure it’s going to be yummy! thanks
They sound amazing with cacao nibs, enjoy!
Well, I’m glad they still taste good! Let me know if you try them again. Thanks!
Best recipe! Sooooo easy. I put a little chocolate chip “dot” in the middle. Loved by vegans and non vegans alike!!
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This is an excellent, EXCELLENT recipe. Thanks for sharing it. Your really knocked it out of the park. 🙂
★★★★★
Excellent! I’m so happy you enjoyed them! Thanks for the review, I appreciate it. 🙂
I make those every week now. Not too sweet, but great for a snack. Feels good on my sensitive tummy too!
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Totally, I love how they’re not overly sweet and just made from simple, whole foods. I’m so glad you enjoy them!