Pin it
Who knew you could whip up indulgent bakery-style bites from stuff hiding in your pantry? Chocolatey, nutty, and naturally sweet, these flour-free tahini cookies bring together cocoa, dates, and tahini for rich flavor that hits both fancy and feel-good notes.
So, I started baking these when my sweet tooth wouldn't leave me alone and I wanted something healthier. What began as kitchen tinkering now saves the day whenever I have friends over who skip flour or sugar. Folks are always shocked there's no sneaky flour or regular sugar in these.
Irresistible Ingredients
- Soft dates: Dates bring super sweet flavor and help everything stick. Medjool works best—they're sticky and taste a little like caramel
- Runny tahini: This creamy sesame spread is key for that dreamy fudge center. Pick a simple one without extras for top flavor
- Non-dairy milk: Gets your batter to the right texture. Any type—almond, oat, whatever—will do the trick
- Olive oil: Adds depth and helps make things chewy
- Pure vanilla extract: A splash brings out the chocolate notes. Go for real vanilla for max taste
- Cocoa powder: Packs in deep chocolate vibes. If you want that dark color and smooth hit, grab a Dutch-process kind
- Salt: A little cuts the sweet and lets the tahini shine
- Baking soda: Gives them a bit of puff but keeps them fudgy, not cakey
- Sesame seeds: These make the outside snappy and look cool. Toasting them first deepens the flavor
- Dark chocolate squares: Stick these in the middle for melty centers—use 70% cocoa or darker if you can
Easy-to-Follow Steps
- Let’s get going:
- Fire up your oven to 350°F or 180°C. Line a tray or grease it to make cleanup simple. Prepping now means zero cookie-sticking headaches later.
- Get those dates ready:
- Drop your soft dates into a food processor and blitz till they're totally smooth. If they're tough, let them soak in warm water for about 10 minutes first. No food processor? Try a fork but be patient—it’ll take muscle to mash smooth.
- Make your batter:
- Mix in the tahini, cocoa powder, vanilla, olive oil, salt, milk, and baking soda with your smooth dates. Blend it all together until it looks glossy and sticky. Too dry? Add just a touch more milk. Too sticky? Sprinkle in a bit more cocoa.
- Shape and fill:
- Roll pieces of dough in your hands—think ping pong ball size. Coat them with sesame seeds by gently rolling or pressing them in. Pop them on your baking tray, spaced out a bit. Press a thumbprint in the center of each and drop in a chunk of dark chocolate.
- Bake ‘em up:
- Cook for about 10 to 12 minutes. You’re looking for golden sesame seeds and the cookies should feel just a little firm when pressed. Don’t worry if they seem soft—they’ll firm as they cool. Just don’t bake too long or you’ll lose the fudginess.
Pin it
Tahini isn’t just for savory stuff—it totally steals the show in these cookies. I learned that the hard way after using the wrong one on a trip. Unhulled tahini tasted too strong. For sweets, always stick with hulled tahini since it’s milder and more dessert-friendly.
Make Ahead and Storage Tips
Pop these cookies in a tightly sealed container and keep on the counter for three days—easy. For a fudgier bite, store them in the fridge for up to a week. Want to keep them even longer? Freeze on a lined tray, then stack with parchment in an airtight box and they’ll be ready for you for three months.
Swap-In Ideas
The base is pretty flexible if you want to mix things up. Sub tahini with almond butter if you like a twist in flavor. Skipping oil? Just add a smidge more milk instead. Swap the chocolate for walnuts or a little jam in the center—delicious either way.
Tasty Ways to Serve
These shine fresh but are next-level cozy when slightly warm with a scoop of dairy-free vanilla ice cream. They’re perfect with coffee or a cup of tea too. If you want to look extra fancy, lay them out with fresh berries and mint for a colorful spread—the richness just pops alongside fruit.
Pin it
These rich tahini chocolate cookies are fast, memorable, and just plain awesome for any time you want a little treat.
Frequently Asked Questions
- → Can I use regular dairy milk instead of non-dairy milk?
Definitely! Just swap in the same amount of regular milk if that’s what you have. It won’t mess with the texture or baking.
- → What can I use if my dates aren't soft enough?
Super dry dates? Just toss them in hot water for about 5-10 minutes, drain, then you’re good to mix. They’ll blend up much smoother after soaking.
- → Can I substitute almond butter for tahini?
Totally! Almond butter works fine if you want a different flavor. Expect things to taste nuttier rather than sesame-y if you make this swap.
- → How should I store these cookies?
Pop them in an airtight container on the counter for three days, chill them for up to a week, or freeze for three months if you want ‘em to last.
- → Why did my cookies spread too much during baking?
If your dough is too runny or the dates are too thin, the cookies might spread. Stick the dough in the fridge for half an hour—this helps them keep shape.
- → What kind of dark chocolate works best for these cookies?
Go for dark chocolate that’s 70% to 85% cocoa. Snap off some chunks from a bar or use baking squares. Grab one that melts nicely but isn’t super sweet.