20-Minute Vegan Tahini Date Cookies
Soft, chewy, and naturally sweetened, these Vegan Tahini Date Cookies are nut-free, high in fiber, and packed with plant-based protein. Perfect as a snack, pre-workout fuel, or a quick grab-and-go treat.
Equipment
- 1 food processor
- 1 Medium mixing bowl
- 2 Large rimmed baking sheets
- Parchment paper (enough to line 2 trays)
- Cookie or ice cream scooper
- spatula
- Wire cooling rack
Ingredients
- 1 cup old-fashioned gluten-free rolled oats
- 2 tablespoons ground flaxseed
- ½ teaspoon baking soda
- 8 medjool dates pitted
- ½ cup tahini or pumpkin seed butter
- ½ cup unsweetened canned coconut milk or almond milk
- 1 teaspoon vanilla extract
- ½ cup unsweetened shredded coconut
- ½ cup raw cacao wafers or bittersweet chocolate chips
Optional:
- Pinch of coarse Celtic sea salt for topping
Instructions
- Preheat the Oven and Prepare Pans: Start by preheating your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature. While the oven warms up, line two large rimmed baking sheets with parchment paper. This prevents sticking and makes cleanup effortless. If you only have one oven rack, place it in the middle position; if using two racks, stagger them so air circulates evenly.
- Process the Oats into Fine Powder: Place 1 cup of old-fashioned gluten-free rolled oats into a food processor. Pulse for about 20 seconds, or until the oats reach a fine, flour-like consistency. This step helps create a smooth, cohesive cookie texture while maintaining some chewiness from the oats.
- Mix Dry Ingredients: Add 2 tablespoons of ground flaxseed and 1/2 teaspoon of baking soda to the processed oats. Pulse a few times to evenly combine. The flaxseed not only adds fiber and omega-3s but also helps bind the dough naturally.
- Chop and Soften the Dates: Add 8 pitted medjool dates to the processor. If your dates are firm, soak them in hot water for 5 minutes first, then drain and gently press to remove excess moisture. Process the dates until they are finely chopped and form a sticky paste, about 20-25 seconds. This naturally sweet paste will bind the cookie dough and add chewy texture.
- Blend Wet Ingredients: Add 1/2 cup tahini (or pumpkin seed butter), 1/2 cup unsweetened canned coconut milk, and 1 teaspoon vanilla extract to the processor. Pulse a few times, stopping to scrape down the sides with a spatula as needed. Continue pulsing until the mixture is smooth and uniform. The combination of tahini and coconut milk creates rich, plant-based fat that keeps the cookies soft and moist.
- Combine Dough with Coconut and Chocolate: Transfer the dough to a medium mixing bowl. Add 1/2 cup unsweetened shredded coconut and 1/2 cup raw cacao wafers or chocolate chips. Stir well using a spatula until every piece of chocolate and coconut is evenly distributed. You want each cookie to have a balanced bite of chocolate and coconut.
- Scoop Dough onto Baking Sheets: Using a cookie or ice cream scooper, portion the dough evenly onto the prepared baking sheets, spacing each scoop about 2 inches apart. You should get roughly 10 cookies per tray. If you have leftover chocolate chips, feel free to press one or two on top of each cookie for extra chocolatey goodness. Optionally, sprinkle a tiny pinch of coarse Celtic sea salt on each cookie for enhanced flavor contrast.
- Bake Until Edges Are Golden: Place the baking sheets in the preheated oven and bake for 10-11 minutes. The edges should turn lightly golden, but the centers may still look slightly underbaked. Don’t worry—the cookies will firm up as they cool, giving them the perfect chewy texture. Baking longer than 11 minutes may make the cookies slightly dry.
- Cool Briefly and Transfer to Rack: Remove the baking sheets from the oven and let the cookies cool on the trays for 1 minute. Then transfer them carefully to a wire cooling rack to cool completely. As they sit, the cookies will firm up further, achieving the ideal chewy texture.
- Serve or Store: Once cooled, enjoy immediately, or store the cookies in an airtight container at room temperature for up to 3 days. They are perfect for snacking, post-workout fuel, or a grab-and-go breakfast. If they last beyond 2-3 days, transfer to the fridge to maintain freshness.
Notes
- Use medjool dates for natural sweetness and chewy texture. If your dates are hard, soak them in hot water for 5 minutes to soften.
- Tahini or pumpkin seed butter works well, but smooth tahini yields the creamiest dough. Avoid clumpy or overly thick tahini for easier mixing.
- Oats can be rolled or gluten-free—just make sure they’re processed to a fine powder for a uniform cookie texture.
- Chocolate options: raw cacao wafers, chocolate chips, or chunks all work. Press a few on top of each cookie before baking for extra appeal.
- Optional: Coarse sea salt on top enhances flavor and balances sweetness.
