Pin it
This flourless chocolate tahini cookies recipe transforms humble pantry ingredients into decadent treats that taste like they came from a high-end bakery. The combination of rich cocoa, nutty tahini, and sweet dates creates an irresistible flavor that's both sophisticated and comforting.
I first created these cookies when searching for a healthier alternative to my chocolate cravings. What started as an experiment has become my go-to recipe whenever I host friends with dietary restrictions because nobody can believe they're made without flour or refined sugar.
Ingredients
- Soft dates: Provide natural sweetness and help bind the cookies together. Look for Medjool variety for their caramel-like flavor and moist texture
- Runny tahini: Creates the perfect fudgy base for these cookies. Choose a high-quality brand without added ingredients for best results
- Non-dairy milk: Helps achieve the right consistency. Any variety works well
- Olive oil: Adds richness and helps create that coveted chewy texture
- Pure vanilla extract: Enhances the chocolate flavor. Always use real extract not artificial flavoring
- Cocoa powder: Delivers intense chocolate flavor. Dutch-processed gives the darkest color and smoothest taste
- Salt: Balances the sweetness and enhances the tahini flavor
- Baking soda: Provides just enough lift without making them cakey
- Sesame seeds: Add a delightful crunch and visual appeal. Toast them lightly beforehand for enhanced flavor
- Dark baking chocolate squares: Create melty chocolate centers. Choose 70% cocoa content or higher for best results
Step-by-Step Instructions
- Prepare the oven:
- Preheat your oven to 180°C or 350°F. This moderate temperature allows the cookies to develop a crisp exterior while maintaining a fudgy interior. Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Quality preparation prevents frustration later.
- Process the dates:
- Add the soft dates to your food processor and blend until they form a smooth paste. This step is crucial as date chunks will affect the final texture. If your dates seem dry, soak them in warm water for 10 minutes before processing. For those without a food processor, mashing with a fork works but requires more effort and time to achieve smoothness.
- Mix the dough:
- Add tahini, non-dairy milk, olive oil, vanilla extract, cocoa powder, salt, and baking soda to the processed dates. Blend until everything comes together into a cohesive, smooth dough. The mixture will be sticky but should hold its shape when formed into a ball. If too dry, add a teaspoon of milk at a time. If too wet, add a little more cocoa powder.
- Form and shape cookies:
- Take portions of dough about the size of a ping pong ball and roll between your palms to form smooth spheres. Roll each ball in sesame seeds, pressing gently to help them adhere. Place on the prepared baking sheet with about 2 inches between each cookie. Use your thumb to make an indentation in the center of each cookie, then place a square of dark chocolate in each depression.
- Bake to perfection:
- Bake the cookies for 10-12 minutes. You will know they are done when the sesame seeds turn golden and the cookies feel slightly firm when gently touched. They will still seem soft but will firm up as they cool. Avoid overbaking as these cookies can quickly become dry.
Pin it
The tahini is truly the star ingredient in these cookies. I discovered its magic in desserts during a trip to the Middle East where tahini sweets are common. My first batch was actually too bitter because I used unhulled tahini. The lesson learned was that for sweet applications, always choose hulled tahini for its milder, more pleasant flavor profile.
Make Ahead and Storage
These cookies store beautifully in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week where they actually develop an even more fudgy texture that many of my friends prefer. The cookies also freeze exceptionally well for up to three months. Just place them in a single layer in a freezer-safe container with parchment between layers to prevent sticking.
Common Substitutions
While this recipe is already quite accommodating for various dietary needs, there are several substitutions you can make. Almond butter works wonderfully in place of tahini, though it will give a different flavor profile. For those avoiding all oils, you can increase the non-dairy milk slightly and omit the olive oil. The chocolate centers can be replaced with walnut halves or a spoonful of jam for different variations that are equally delicious.
Serving Suggestions
These cookies shine when paired with the right accompaniments. Serve them slightly warm with a scoop of dairy-free vanilla ice cream for a decadent dessert. They also pair beautifully with afternoon tea or coffee. For an elegant dessert platter, arrange them alongside fresh berries and mint leaves. The contrast between the rich cookies and bright fruit creates a balanced dessert experience.
Pin it
These fudgy tahini cookies are an easy yet impressive treat perfect for every occasion.
Frequently Asked Questions
- → Can I use regular dairy milk instead of non-dairy milk?
Yes, you can substitute regular dairy milk in equal amounts for the non-dairy milk. This won't affect the texture or baking properties of the cookies.
- → What can I use if my dates aren't soft enough?
If your dates are firm or dry, soak them in hot water for 5-10 minutes, then drain well before processing. This will soften them and make them easier to blend into a smooth paste.
- → Can I substitute almond butter for tahini?
Yes, almond butter can work as a substitute for tahini, though it will change the flavor profile. The cookies will have a nuttier taste rather than the distinctive sesame flavor that tahini provides.
- → How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for up to 3 months.
- → Why did my cookies spread too much during baking?
Excessive spreading can happen if the tahini is very runny or if the date paste isn't thick enough. Try chilling the dough for 30 minutes before shaping and baking to prevent spreading.
- → What kind of dark chocolate works best for these cookies?
A high-quality dark chocolate with 70-85% cocoa content works well. You can use baking chocolate squares or break a chocolate bar into small pieces. Choose one that melts well but isn't too sweet.