Why You’ll Love This Tahini Date Cookies

• Incredible texture and flavor. You get this wonderful chewiness from the dates, a subtle crunch from the sesame seeds, and that rich, nutty depth from the tahini—it’s a triple threat in the best possible way.
• Surprisingly simple to make. Honestly, you don’t need any special skills or a stand mixer for these. One bowl, a spatula, and about ten minutes of active prep is all it takes before they’re ready for the oven.
• They feel wholesome and satisfying. Unlike many store-bought cookies that leave you wanting more, these are genuinely nourishing. The natural sweetness from the dates means you can use less refined sugar, and the tahini adds a lovely protein boost.
• Perfect for make-ahead moments. The dough freezes beautifully, so you can have a batch of cookie dough balls ready to bake whenever a craving strikes or unexpected guests arrive.

Ingredients & Tools

• 150 g pitted Medjool dates
• 120 g well-stirred runny tahini
• 1 large egg, at room temperature
• 60 g light brown sugar
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp fine sea salt
• 2 tbsp white sesame seeds, for rolling

Tools: One medium mixing bowl, a baking sheet, parchment paper, a small ice cream scoop or two spoons.

A quick note on the tahini—make sure you give the jar a really good stir before measuring. Tahini has a tendency to separate, with the oil rising to the top, and you want that creamy, uniform consistency for the best cookie texture. As for the dates, if yours aren’t super soft and sticky, you can soak them in hot water for ten minutes, then drain and pat dry before using.

Nutrition (per serving)

• Calories: 98 kcal
• Protein: 2 g
• Fat: 5 g
• Carbohydrates: 13 g
• Fiber: 1 g

Serves: 18 cookies | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Your tahini matters. For the best flavor and texture, use a high-quality, runny tahini. The kind that is just ground sesame seeds, without any added oils or stabilizers. A thicker, pasty tahini can make the dough difficult to work with and result in a drier cookie.
• Don’t skip the sesame seed roll. It might seem like a small, decorative step, but rolling the dough balls in sesame seeds adds a wonderful toasty flavor and a delightful little crunch that contrasts beautifully with the soft, chewy interior.
• Room temperature egg is key. If your egg is cold from the fridge, it can cause the tahini to seize up and become grainy. To quickly bring an egg to room temp, just place it in a bowl of warm water for 5-10 minutes before you start.
• Chop those dates finely. You want small, sticky pieces of date distributed throughout the cookie. If the pieces are too large, they can cause the cookies to fall apart or bake unevenly. A little patience with the knife here pays off.

How to Make Tahini Date Cookies

Serving Suggestions

Complementary Dishes

• A simple fruit and nut board — The clean, fresh flavors of apple slices, pear, and a few walnuts provide a lovely contrast to the rich, sweet cookies and make a more substantial snack.
• A bowl of tangy Greek yogurt — A dollop of thick, plain yogurt alongside a cookie creates a perfect balance of sweet and tart, almost like a deconstructed cheesecake bite.
• Warm spiced milk (halva-style) — Gently heat some milk with a pinch of cinnamon and cardamom for a cozy, warming drink that echoes the sesame notes in the cookies.

Drinks

• Strong black coffee — The bitterness of a good espresso or strong filter coffee cuts through the sweetness of the dates and tahini beautifully, creating a truly sophisticated pairing.
• Earl Grey tea — The bergamot in the tea has a citrusy, floral quality that lifts the rich, nutty flavors of the cookie and makes the whole experience feel very elegant.
• Cold almond milk — For a non-caffeinated option, a glass of chilled almond milk complements the nuttiness and makes for a really satisfying, simple treat.

Something Sweet

• Dark chocolate-dipped orange segments — The bright, zesty orange and bitter dark chocolate provide a fantastic flavor counterpoint that cleanses the palate after the rich cookie.
• A small scoop of vanilla bean ice cream — Sandwich a slightly warm cookie around a scoop of ice cream for an incredible, melty, textural dream of a dessert.
• Honey-sweetened labneh — Swirl a little honey into some thick labneh and serve it with a cookie for dipping; it’s creamy, tangy, and not too sweet.

Top Mistakes to Avoid

• Using thick, separated tahini. If your tahini is dry and pasty at the bottom of the jar, it won’t incorporate properly into the dough, leading to a greasy, crumbly cookie that doesn’t hold its shape. Always stir until it’s completely smooth and pourable.
• Overbaking the cookies. I’ve messed this up before too—it’s tempting to leave them in until they look fully set. But if you do, you’ll lose that wonderful soft, chewy center. They should look a little underdone when you take them out.
• Not spacing the dough balls enough. These cookies do spread, and if they’re too close together on the baking sheet, they’ll bake into one giant, uneven cookie blob. Give them a couple of inches of breathing room.
• Moving the cookies too soon. They are incredibly soft and delicate straight from the oven. If you try to lift them immediately, they will fall apart. Let them cool and firm up on the baking sheet—it’s a crucial resting period.

Expert Tips

• Tip: For an extra flavor boost, toast your sesame seeds before rolling. Just toss them in a dry skillet over medium heat for 2-3 minutes until they’re fragrant and lightly golden. This deepens their nutty flavor immensely and makes the cookies taste even more professional.
• Tip: If your dough is too sticky to handle, pop it in the fridge for 15-20 minutes. This chills the fat in the tahini, making the dough much easier to roll into neat balls without sticking to your hands.
• Tip: Make a double batch and freeze half the dough. Simply portion the dough into balls, roll in sesame seeds, and freeze them solid on a tray before transferring to a bag. You can bake them straight from frozen, just add 1-2 minutes to the baking time.
• Tip: For a pretty presentation and varied texture, press a single, perfect Medjool date piece into the top of each dough ball before baking. It caramelizes beautifully and signals exactly what’s inside.

FAQs

Can I make these cookies vegan?
Absolutely! The one egg in this recipe can be replaced with a “flax egg.” Just mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for about 10 minutes until it becomes gelatinous. Use this in place of the egg. The texture might be a tiny bit more crumbly, but they’ll still be delicious and hold together well.

My dough is really runny—what did I do wrong?
This usually happens if your tahini was particularly oily or if your dates weren’t sticky enough to help bind everything. Don’t panic! Just pop the whole bowl of dough into the refrigerator for 30 minutes. This will firm it up significantly and make it scoopable and rollable. Chilling is your best friend for fixing a loose cookie dough.

How should I store these cookies, and how long do they keep?
Store them in an airtight container at room temperature. They’ll stay perfectly soft and chewy for about 4-5 days. If you want to keep them longer, they freeze wonderfully. Just layer them between sheets of parchment paper in a freezer-safe container, and they’ll be good for up to three months. Thaw at room temperature.

Can I use a different type of date?
Medjool dates are ideal because they’re large, soft, and incredibly sweet. If you use a drier variety like Deglet Noor, you’ll definitely need to soak them in hot water first to soften them up, then drain and pat them very dry before chopping. Otherwise, your cookies might be dry and lack that fudgy date texture.

Why did my cookies turn out flat and greasy?
This is a classic sign that your baking soda might be old and has lost its leavening power. Baking soda is crucial for giving the cookies a little lift and structure. It’s a good idea to test yours if it’s been in the cupboard for a while—just add a pinch to some vinegar; if it doesn’t bubble vigorously, it’s time for a new box.